Origin: Aponte, Tablón de Gomez, Nariño, Colombia
Roast: Filter - light roast
Flavour Profile: Toffee apple, apricot, orange blossom, clove. Round and fruity
Process: Honey
Varieties: Caturra and Colombia
Farm: Eight farms averaging 1ha in size
Producers: Jhon Ordoñez, Eiver Jojoa, Jorge Jamivioy, Eivar Janamejoy, Fabiola Gómez, Orfelina Chasoy, Arturo Adarme, Luis Yela
Altitude: 2,100 metres above sea level
Importer: Melbourne Coffee Merchants
This lot was produced by eight smallholder farmers in the remote town of Aponte, located in the mountainous region of north-western Nariño, Colombia. Nestled deep within the Juanambú Canyon, Aponte is surrounded by steep, rugged terrain and sits on mineral-rich volcanic soil, nourished by ash from the nearby Galeras Volcano. The area experiences cool temperatures and strong winds throughout the year, creating ideal conditions for coffee cultivation.
These unique environmental factors have led the producers in Aponte to favour honey processing. The cool climate and dry winds allow the coffee to dry more evenly and efficiently, resulting in consistently clean, sweet and aromatic profiles. The community has developed particular skill in this method, and coffees from Aponte are now recognised for their clarity, fragrance and distinct sense of place.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - coarse for plunger / french press
Batch Brewer - very coarse for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
