THE ORIGIN REPORT
Colombia Nariño Roberto Trejos
Region: Narino
Producer: Robert Trejos
Elevation: 2113 MASL
Varietal: Castillo, Caturra
Process: White Honey
The Story Behind the Coffee
This coffee comes from Roberto Trejos, a 75-year-old producer from Buesaco, Nariño, who has been cultivating coffee on his 4-hectare farm, Patio Bonito, for nearly a decade. At 2,113 meters above sea level, Roberto’s farm is home to a network of coffee trees interwoven with yucca, plantain, and banana, each plant contributing to the rich biodiversity of the land.
His process is meticulous: freshly picked cherries are pulped for two days, rested overnight, and washed the following day before being carefully dried. The result is a beautifully clean cup that reflects both his dedication and the unique terroir of Nariño.
What Makes “White Honey” Different?
Honey processing, in general, leaves some of the sticky, sugary mucilage of the coffee cherry clinging to the bean during drying, which imparts natural sweetness and complexity. White honey processing, however, involves removing most of that mucilage, resulting in a cleaner, lighter profile with delicate sweetness and floral undertones, rather than the heavier fruit-forward notes of traditional honey coffees.
Why We Love It
This coffee is equal parts clarity and character, showcasing the best of Nariño’s high-altitude terroir with Roberto’s personal touch. For us, it’s a perfect daily drinker with just enough intrigue to keep you coming back.
