Honey Mountain '26

Honey Mountain — Colombia, Nariño

This microlot comes from a collective of over 40 small-scale farmers nestled deep in the mountains of Tablón de Gómez — about three hours off the nearest paved road near Buesaco, Nariño. These growers have spent their lives mastering the honey process at elevations between 1,800 and 2,200 meters.

The process is meticulous: a 48-hour fermentation in mucilage, followed by an average of 18 days of careful drying on patios and raised beds. The lots are then blended and stabilized together for 30 days before milling — a patient, community-driven approach that shows in every cup.

The result is a beautifully layered honey process with notes of honey and red fruit, a bright pop of blueberry and tamarind, and a smooth, creamy finish that lingers long after the last sip.

Sweet, complex, and deeply rooted in place.