Young Producer Sonson Lot

$

7 /lb

This coffee was born from the curiosity of producers in Sonsón, eager to experiment with anaerobic fermentations. Looking to try something new, they were guided by Andrés Cardona, one of the program’s mentors, who shared his black honey process with them. From there, everything changed: six producers applied the recipe to their own cherries, achieving unique and exciting results—ranging from chocolatey and fruity to caramel-like profiles. Because the lots were small and diverse, we combined them with their washed and extended fermentation coffees, creating a larger lot that is both more complex and layered in flavor.

Taste Profile

Chocolate

Strawberry

Caramel

Variety

Colombia, Castillo

For Roasters

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The Process

How this coffee was produced

This collaborative lot combines small black honey lots and washed process coffees from the producers from Sonsón

Harvesting and Stabilization

Only ripe cherries are harvested and floated for a second selection

Processing and Fermentation

They fermented the cherries for 5 days in open tanks moving the coffee juice every day to have a constant fermermentation, then depulp withouth water

Drying

They dried in sun-bed driers for 2 to 3 weeks

About the producer

Young Producer Sonson

Sonsón, we work with young producers eager to learn and innovate. By combining their coffees, this lot helps them gain volume while improving quality and refining profiles as specialty coffee grows in the region.

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About the farm