In these magical mountains, located on a trail of off-road terrain about 3 hours from the nearest paved road outside of Buesaco, there is a group of coffee growers who have been growing coffee all their lives and have mastered the art of the honey process.

The Tablón de Gómez Project involves over 40 coffee producers and follows a simple process of 48-hour fermentation, followed by their unique sun-drying method for the honey.

This project mainly involves Caturra, Colombia, and Castillo varieties, situated at an altitude above 1850 meters. They produce and dry all the coffee, which is then meticulously blended and stabilized together in Buesaco for 30 days before milling.

Notes: Cherry, hazelnut, lime

10oz 

Our coffee bags are 100% biodegradable. 
Please remove the label before disposal.

Roasted in Los Angeles, CA