40 Finca Honey

High in the mountains beyond Buesaco, where the trail turns rugged and remote, lies a community of coffee growers who have perfected the honey process over generations. Developed with over 40 local producers, this artistry is celebrated with a 48-hour fermentation and a unique sun-drying method. Growing varieties like Caturra, Colombia, and Castillo above 1850 meters, these farmers carefully dry, blend, and stabilize their coffee for 30 days in Buesaco. In Tablón de Gómez, similar honey processes unfold, adapted to high-altitude conditions. The result: a coffee with remarkable depth, crafted by dedication and tradition.