Introduction
We’re honoured to introduce a special micro-lot: Colombia La Flecha Castillo Honey, a filter coffee that sings with tropical brightness and honeyed depth. Grown by Indigenous farmers of the Aponte reserve in Nariño’s misty highlands, this honey-processed Castillo varietal is a testament to resilience, community, and mastery of craft. With four years of honey-processing expertise, these producers deliver a cup bursting with grapefruit zest, guava sweetness, and a lush stone-fruit finish.
| Producer / Farm |
La Cooperativa de Cafés Especiales de Nariño / La Flecha |
|---|---|
| Process | Honey |
| Variety | Castillo |
| Elevation | 1850 - 1950 MASL |
| Region |
Aponte, Nariño |
| Country | Colombia |
How’s It Taste?
Colombia La Flecha Castillo Honey is a vibrant dance of flavours. Juicy guava and tangy grapefruit strike first, followed by velvety apricot and peach. A caramel sweetness weaves through the cup, balancing the coffee’s bright acidity with a smooth, honeyed body. The honey process amplifies the Castillo varietal’s natural fruitiness, creating a complex yet approachable brew that’s as uplifting as it is satisfying.
How To Brew?
To fully experience the depth and complexity of this coffee, we recommend trying it with these brewing methods:
- Pour Over (V60, Chemex)
- Aeropress
- Moccamaster
- Cold Brew
Each method highlights the unique characteristics of this roast, ensuring a memorable cup each and every time.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Amazing Coffee?
This coffee is the triumph of the Indigenous growers of Aponte, members of La Cooperativa de Cafés Especiales de Nariño. Decades ago, their community faced violence and pressure to grow illicit crops. Today, they’ve reclaimed their land and heritage, cultivating coffee on small plots (0.5–1.5 hectares) while preserving their language and traditions. Their four-year journey perfecting honey processing has turned Aponte into a beacon of specialty coffee and hope.
The Process
This micro-lot is 100% castillo cherries which was developed by
Federación Nacional de Cafeteros. It is more productive than
Caturra and resistant to coffee leaf rust. The magic begins with handpicked cherries, selected at peak ripeness. After pulping, the beans undergo a 35-hour dry fermentation to develop their fruit-forward depth. They’re then spread on raised beds, where the honey process begins: a layer of sticky mucilage (the “honey”) clings to the beans as they dry slowly for 11 days. This method locks in sweetness while allowing subtle fermentation notes to emerge. Dried to 10% moisture, the beans rest before milling, ensuring a clean, vibrant cup.
The Region
Aponte, nestled in Nariño’s rugged Tablon de Gómez mountains, is a land of extremes. Volcanic ash and clay-loam soils nourish coffee grown at 1,700–2,100 MASL, where cool temperatures (15–29°C) and ample rainfall (1,700–2,000mm annually) slow maturation, intensifying flavor. Once a dangerous zone controlled by guerrillas, Aponte’s Indigenous community now thrives as specialty coffee pioneers, their farms a symbol of cultural pride and environmental stewardship.
Colombia La Flecha Castillo Honey is a story of courage, tradition, and the sweet rewards of perseverance. Every sip honours the hands that turned hardship into hope.
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
