Small Producers of Aponte
Varieties: caturra & colombia
Process: honey
Producers: Jairo Pujimuy, Albeiro Pujimuy, Luz Mila Dominguez, Libardo Gomez, Marleny Adarme, Emilio Chasoy, Laureano Santa Cruz and Zencida Adarme
Relationship Length: since 2022
We strive to dispatch all orders within one working day of your order.
Express Post Post is $9.95 and Standard Post is FREE for orders over $50 Australia-wide.
We also offer Xpress to You courier service which delivers items in 1-3 days in Metro Melbourne.
In addition we offer Click and Collect from our Weston St Roastery in Brunswick East, Monday - Friday between 8am till 3pm. Orders are usually ready within 24 hours.
Please note, Australia Post is experiencing delays so parcels might take longer to reach you.
This coffee was grown by eight independent producers who farm around the town of Aponte in Colombia’s Nariño region. This area is remote and hard to reach, as it’s surrounded by steep, rugged mountains. The climate here is cool and windy, and the soil is fertile, due to the nutrient-rich ash shed by the nearby Galeras volcano.
The producers who grew this coffee typically farm on one-hectare parcels of land that sit at over 2000 metres, making this some of the highest-grown coffee in Colombia. The farmers in Aponte are expert at developing agricultural and processing techniques to suit the area’s unique conditions.
The town is home to the Inga people and operates as an indigenous reserve independent of the Colombian government. In this area, there is no private property; farms are owned by the community at large and town leaders, or ‘Taitas’, have the final say on how each parcel of land is cultivated. Coffee has gained approval from Aponte’s Taitas as it’s a relatively stable and profitable crop, and it also prevents larger parcels of land being used for illegal coca production.
At harvest time, this coffee was picked when fully ripe and processed at each farm's micro-beneficio (wet mill). The beans were carefully honey processed – dried with a thin layer of sticky fruit mucilage still on them – resulting in a complex, sweet and fruit-driven coffee in the cup.
