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Colombia: El Puente Honey
Peach, root beer and sweet lemon
$19.55 - $24.62
Roast Level
Bridging Tradtition and Innovation in Colombian Coffee
Introducing El Puente, a remarkable honey-processed coffee from the heart of Huila, Colombia. Sourced from smallholder producers under the Aromas del Sur collective, this coffee exemplifies the rich agricultural heritage, innovative spirit, and delicious cup profiles of the region.
El Puente, meaning "the bridge," is more than just a name. This processing facility, located in Fundador township, Palestina, Huila, serves as a vital connection between local smallholder farmers and the global specialty coffee market.
Cooperative Coffee in Huila, Colombia
By purchasing freshly harvested cherries and paying prices equivalent to dry coffee, El Puente supports local farmers, ensuring fair compensation and reducing the financial risks associated with coffee processing. This innovative approach addresses common challenges faced by smallholder producers, such as lack of post-harvest infrastructure and financial resources during the harvest season.
The El Puente project is a collaborative effort involving 240 allied coffee-producing families, local entrepreneurs Claudia Samboni and Rodrigo Sanchez, and the dedicated team at El Puente, including Ayda Samboni, Yarley Calderon, and Felix Samboni. Together, they focus on sustainable development and innovative processing methods.
Honey Processing at El Puente
This lot contains Caturra, Colombia, and Castillo varieties and is Honey processed, beginning with a 24-hour fermentation in cherry in the coffee harvest sacks. Next, floaters are removed and the remaining healthy coffee cherries are depulped to separate the seed from the fruity outer skin of the cherry.
Coffee dry ferments in an open tank for another 24 hours before being transferred to the solar dryer for 3-5 days. The drying process is completed in a mechanical dryer at a maximum temperature of 35° C until reaching 10.5-11% humidity.
The remaining mucilage left on the beans during the fermentation and drying stages adds sweetness to the final cup.
Brewing Guides
Here’s how to brew Colombia: El Puente Honey like a pro.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
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Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
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Pressure extraction with fine grind; isolates intensity, structure, and balance.
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