Producer The Inga community
Minimum resting period Filter 7 days | Espresso 14 days
Brew For all brew methods
The town of Aponte is located at very high altitude on the fertile soils of the Galeras volcano.Aponte
The Inga community
This coffee was grown by the Inga people, a native group to the mountains of Nariño, closely related to the Inca. During the Spanish conquest of South America, the Inga remained isolated high in the mountains, still living as they always had, untouched by the influence of settlers. This was until they were taken advantage of, and used as a production workforce for crops such as poppies and marijuana by paramilitary groups and drug traffickers from the mid-late 20th century onwards. During the early 2010’s, as the Colombian peace process began to take shape, many of the Inga people began to turn their agricultural expertise to coffee.
The honey process adds a rich and complex sweetness to the crisp acidity we expect from high altitude Nariño coffees.Caturra
The conditions here, with incredibly high altitude and the volcanic soils of the Galeras volcano, lead to very high quality of raw material, mainly of the traditional 100% Arabica varietal Caturra. The Inga people banded together, selling their coffee to local buyers as ‘Aponte’, the name of the small town that their land surrounds. Each farmer processes their own coffee, in this case using the honey method, and delivers it to a central cooperative for grading and lot creation. Ally Coffee have worked with the Inga people of Aponte since 2015, and though we have tasted their coffee several times, this is the first time we have purchased a lot. This lot has a crisp and intense acidity like we’d expect from high altitude Nariño coffees, but is balanced by a deep rich sweetness reminiscent of stone fruit, enhanced by the honey process.
ProducerThe Inga community
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean. Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.