In the cloud-forest highlands of Nariño, Colombia, the indigenous Inga people of Aponte Village have perfected a honey processing method that yields one of the region's most delicate and complex coffees. This microlot from producer Rosa Villota showcases the Inga community's generations of skill—a coffee that balances floral brightness with soft, layered sweetness in every cup.
Roasted to a light-medium profile by Red Rooster Coffee, this lot reveals the nuanced character that honey processing brings: the mucilage left on the bean during drying creates a silky body and amplifies inherent fruit notes without the heaviness of natural process or the clean clarity of washed. The result is a coffee that feels both delicate and rich.
Tasting Notes
The cup opens with hazelnut and chamomile—gentle, almost tea-like aromatics that set a soft foundation. Navel orange emerges in the mid-palate, bringing citrus brightness without sharp acidity, while hibiscus adds a floral lift that feels elegant rather than perfumed. As the coffee cools, papaya becomes more pronounced, adding tropical complexity. The finish is cooling and clean, with lingering floral notes that invite another sip. The body is medium and silky, with a rounded mouthfeel that complements the coffee's layered sweetness. Acidity is moderate and well-integrated—present enough to provide structure but never dominating the cup.
Brew Methods
This honey-processed coffee shines across multiple brewing methods. As pour over (V60, Kalita, Chemex), it showcases its floral and citrus notes with remarkable clarity, revealing the chamomile and hibiscus character in the aromatics. For espresso, dial in for a slightly longer ratio (1:2.5 to 1:3) to preserve the delicate fruit notes and avoid over-extraction—the hazelnut and papaya become beautifully pronounced. In an AeroPress with a 2-minute steep, the coffee develops a rounder body while maintaining its brightness. French press brings out the fuller, nuttier aspects, though you may lose some of the more delicate floral notes.
About the Roaster
Red Rooster Coffee, based in Floyd, Virginia, focuses on transparent sourcing and relationships with farming communities like the Inga people of Aponte. Their light-medium roast approach allows origin character to shine through while developing sweetness and body.
The Clive Coffee team can help you dial in grinder settings and recommend equipment pairings to bring out this coffee's layered complexity—whether you're pulling shots or brewing by the cup.