Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery

Colombia, Aponte

Colombia, Aponte - Main image
$16.5 $77 In stock

Category: Coffee

Producer Local Inga Community
Farm/Mill
Aponte Mill
Cultivar Caturra
Process Anaerobic Honey
Location Narino, Tablón de Gomez
Altitude
1,600 - 2,250 masl
Harvest November - January

 

Expect notes of Raspberry, Red Apple, Caramelised Nuts.

Carbon negative coffee



Aponte is a remote town situated in Narino. The town is situated deep inside Juanambú Canyon and surrounded by steep, rugged mountains, making it hard to reach. The cool climate and high winds are prevalent throughout the year in this town. The region is blessed with very fertile soil due to the nutrient-rich ash from the nearby Galeras Volcano. The farms are small, averaging just one hectare, and are some of the highest coffee farms in Colombia, with most situated more than 2,000 metres above sea level. The producers in the area are pioneers in developing farming and processing techniques that successfully produce coffee in such unique conditions.

Aponte is home to the indigenous Inga people and was once the northernmost point of the Incan empire. Visiting Aponte is a unique experience as the town operates as an indigenous reserve, independent of the Colombian government. The people in the town continue to wear traditional garments and speak the local Inga language, which is derived from Quechua, the pre-colonial language of people from the Amazons and the Andean Mountains. In Aponte, private property does not exist, and farms are owned by the community at large. Town leaders, known as "Taitas," have the final say on how each parcel of land is cultivated.

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Customer Reviews (4.6 / 5 · 5 reviews)

Natalie A. ★★★★★

The anaerobic honey process really shines here—you get that sweet, almost syrupy body without losing the clarity of the caturra. I brewed it as a pour-over and the cup was clean and complex, exactly what I hope for from a high-altitude Narino lot.

Joshua A. ★★★★★

The altitude on this one is no joke—at 2,250 meters you get this dense, syrupy sweetness that lingers way longer than my usual morning cup. I’ve brewed it both as a pour-over and in my French press, and the anaerobic honey process gives it a rich, almost fruity body that works with either.

Ellie K. ★★★★★

Brewed this one in my French press and the anaerobic honey process really shines through — smooth, with a sweetness that lingers way past the last sip. The Caturra beans from that high altitude in Narino feel like they were handled with care. Definitely grabbing another bag before the November harve