High in Nariño, where the Andes converge and volcanic soils meet elevations reaching 2,500 meters, the Inga community of Aponte has developed a distinctive approach to coffee. Smallholder farmers cultivate coffee on family farms throughout the region, building on generations of agricultural knowledge while continuing to explore new ways of expressing their coffee.

This lot begins with carefully harvested Castillo cherries and a honey process, but takes an additional step through blackberry co fermentation. Fresh blackberry juice is fermented for 72 hours before being used to rehydrate the coffee, allowing the beans to absorb additional aromatic compounds. The coffee is then dried on raised beds and in parabolic dryers, giving producers control throughout the process.
 

The result is a coffee that connects Aponte's traditional honey processing with a more experimental approach to fermentation. It is a great example of how innovation can work alongside community knowledge, creating something distinctly new while remaining rooted in the people and place behind the coffee.