Red Honey
by Those Coffee People
Honey sweetness, tropical fruits, grape and caramel.
Honey sweetness, tropical fruits, grape and caramel.
Variety: Castillo – Colombia
Processing Method: Honey
Altitude: 1800 – 1900 Meters
Suggested Roast: Medium – Medium Dark
Suggested Brewing Preparation: Pour Over and Drip Methods
Variety: Castillo – Colombia
Processing Method: Honey
Altitude: 1800 – 1900 Meters
Suggested Roast: Medium – Medium Dark
Suggested Brewing Preparation: Pour Over and Drip Methods
What Makes Red Honey Different?
The coffee project is proudly led by Sergio Uribe, with his father, Jorge Uribe, overseeing the coffee harvesting process. Together, they embrace an artisanal approach to create the finest honey process coffee, ensuring every step is handled with care and dedication.
They ferment their beans using yeast that they cultivate themselves, which adds a unique touch and reflects their unwavering commitment to quality and tradition.
This project is not just a business; it is deeply rooted in family values and shared experiences, highlighting the collaborative spirit that drives their passion for coffee and the pride they take in every bean they produce.
Why Choose Red Honey?
A unique aspect of this coffee farm is its commitment to supporting the elderly and women in the coffee harvesting process. The farm recognizes that these individuals are often the backbone of its operations, contributing invaluable labor and experience.
By empowering them through fair wages and a supportive work environment, the farm enhances the quality of its coffee while fostering a sense of community and dignity among its workers. This dedication to social responsibility ensures that the farm not only produces exceptional coffee but also uplifts the lives of those who help cultivate it.
Special Farming Practices At La Señora
Honey processing involves removing the outer skin of the coffee cherry and allowing the beans to dry with some or all of the mucilage (sticky fruit layer) still attached. This mucilage contributes to the coffee’s flavor profile. This process is one of the more sustainable practices, reducing water consumption from 40 liters/ kilo of parchment coffee to as little as 1!
With this Coffee we Impact the Following SDGs:
Each kilo of coffee purchased contributes to saving 39 liters of water versus traditional washed coffee
In comparison to the FNC buy rate, TCP pays at least 31% above fair market value to our producing partners
Providing young professionals opportunities for skilled employment in the coffee sector through barista schools, coffee quality control opportunities, and involvement in larger project development for their communities in partnership with the local government.