Origin Roast Series:
Tropicália Roasters
Bogata, Colombia
This month’s coffee
Aponte
This coffee offers a lesson in preservation through process.
Grown in the Aponte Indigenous Reserve at 2,100 meters, this Caturra uses the honey method - skipping the traditional washing stage so the fruit’s natural sugars remain on the seed during fermentation and drying. The result is a sweeter, silkier cup that uses 95% less water.
Roasted at origin in Bogotá by Tropicália, expect notes of cane syrup, caramel, and a creamy, low-acid body.
Region
Nariño, Colombia
Process
Honey
Varietal
Caturra
MASL
2100 M
A Slower, Sweeter Kind of Processing
Honey processing is often misunderstood. Rather than washing the coffee clean after depulping, some of the fruit’s sticky mucilage remains on the seed during fermentation and drying - shaping sweetness, body, and texture in the final cup. This lot underwent 48 hours of controlled fermentation followed by 20 days of slow sun drying.
The result is a syrupy, low-acid profile with notes of cane syrup, caramel, and a creamy body.
Meet your roaster at origin
We’re excited to feature Tropicália, a Bogotá-based specialty roaster translating Colombia’s diverse coffee landscapes into expressive, origin-roasted coffees. Their close proximity to producers allows for a more connected approach to sourcing, roasting, and showcasing coffees shaped by place.
Member Discount
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