El Hatillo — Honey Microlot

Relationship Coffee — Buesaco, Nariño

SCA Score: 86.5

Sensory Experience

Apricot Wild Honey Milk Chocolate Raspberry

"A stunning example of Nariño's potential. The high altitude delivers a vibrant apricot acidity, perfectly balanced by the sticky, complex sweetness of the Honey process."

🔥 Roaster's Insight

High Density: Grown at 1,700m, these beans are hard. You can start with a higher charge temperature to penetrate the core energy.
Sugar Management: This is a Honey Process. Be careful not to crash the RoR after first crack; the sugars caramelize quickly.
Resting: Due to the complex processing, this coffee truly opens up after 14-20 days of degassing. Patience pays off.

About this Coffee

El Hatillo represents the new generation of coffee farming in Nariño. Eymar Rosero, a young Q-Grader and producer, took over his family farm with a clear vision: combining heritage with modern processing science.

Situated in the steep mountains of Buesaco, this lot undergoes a meticulous Honey process. The cherries are fermented anoxically for 120 hours before drying. This technique amplifies the fruit notes while retaining the heavy body Nariño is famous for.

Technical Details

Producer	Eymar Rosero
Region	Buesaco, Nariño
Variety	Caturra & Castillo
Process	Honey (120h Ferment)
Altitude	1,700 MASL
Drying	Raised African Beds
Crop Year	2025
Availability	SOLD OUT (Archive)
Logistics	Delivered