This honey processed Buesaco coffee comes from an indigenous group in a nearby region called Aponte, just east of Buesaco town. They are located at around 1900 meters above sea level and produce mainly Caturra an Variedad Colombia, the latter being a disease resistant hybrid. The land where the coffee is grown is owned by the community. Honey Processing is a processing method where the coffee cherry and some of the fruit is mechanically removed, leaving behind a thin layer of fruit which is then laid out on raised beds to dry. Drying can take more than 2 weeks, the prolonged exposure to the coffee fruit causing a very subtle and slow fermentation to occur, and often imparts fruit-like flavors in the coffee itself. This lot is definitely of the "fruit forward" variety, and will surely win over fans of wilder dry processed coffees from Latin America and even Ethiopia.