Colombia-native Denis Goyes has 15 years experience in growing and harvesting coffee in her farm "La Rosenda" of 2 hectares, high in the Andes Mountains. Over the course of about a year, she has been experimenting and mastering the black honey process, along with her cousin and other women in the Huila region. She begins the selection process during the harvesting and continues selecting the best coffee bean two additional times. She carefully moves the drying beans several times a day to ensure even drying to develop the most complex flavors the coffee bean can absorb. Just taste this deeply satisfying single origin: sweet like maple or raw honey, it marries mango flavors with a fruit-like brightness, calling to mind the pure bliss of honey-dipped peaches. The body is smooth and silky, it feels like a warm hug.
Read a recent interview with Denis here.
Processing: Black Honey
Cultivars: Yellow Colombia
Elevation: 1,850 meters above sea level
Fermentation: Double Anaerobic
Cupping Notes: Maple Honey, Caramel, Peach, Mango
Body: Silky and Smooth