Tesoro Honey

Producers: Jorge Enrique Armero & Ernesto Burbano
Altitude: 1640 masl
Varieties: Colombia, Caturra
Process: Yellow Honey
Fermentation: 72hrs anaerobic in cherry + 24hrs after pulping

Finca Tesoro is located in El Sauce, a small community in La Unión, Nariño, where Jorge Enrique Armero and his family cultivate a range of coffee varieties and experiment with innovative processing methods to produce distinctive coffees.

For this lot, Jorge worked closely with fermentation specialists, focusing on controlled fermentation techniques and microbiology to develop a coffee that is both expressive and high quality.

The coffee is processed using a carefully controlled Yellow Honey method. The process begins with a highly selective harvest, where only fully ripe cherries are picked. After harvest, the cherries are floated to remove defects and then undergo 72 hours of anaerobic fermentation in sealed tanks while still in cherry. During this stage, naturally occurring yeasts and bacteria break down sugars in the fruit, contributing to the coffee’s complex flavour profile.

After fermentation, the cherries are depulped, and the beans undergo a further 24 hours of fermentation with partial mucilage still attached, giving the beans their characteristic yellow colour typical of Yellow Honey processing.

This collaborative approach among farmers in La Unión highlights the innovation happening in the region. Producers are combining traditional farming practices with modern fermentation techniques to create exciting coffees that continue to improve year after year with experience. This Coffee has sweet, citrus tasting notes of Caramel, Orange and Lime.