The specialty coffee industry recognizes Gaitania, Colombia for yielding coffees that are vibrant and complex in flavor. Pristine growing conditions such as cool temperatures, volcanic ash soil, and high altitude allow coffee trees to develop coffee cherries slowly. These elements together create remarkable coffees that are sweet, clean, and juicy. Blue Honey Colombia strikes a perfect balance of ripe acidity and a fresh sweetness akin to sugarcane and fresh figs.
Once harvested, the coffee is transported for processing to Tres Rayas, located in the same municipality and specializing in processing honey and natural coffees. After 24 hours of cherry fermentation, the coffee is pulped, and the peel is removed. During this time, 45% to 50% of the mucilage is left on the bean. The coffee is put in black bags, and the bags are then placed in closed tanks for 48 hours. Since the average temperature in this region is 60° F, fermentation generates more significant degradation of sugars while producing more complex flavor and aromatic components than in other areas in the country. After 48 hours, it then goes to canopies, where it will dry for 14 days.
Grab a bag of Blue Honey Colombia and explore the world of honey processing.