Colombia — Buesaco Smallholder Farmers Caturra & Castillo Field Blend (Honey)

Tastes Like — 💜 Purple Plum • 🍇 Grapes • 🍬 Brown Sugar

DETAILS

• Producers: Smallholder Farmers — Buesaco, Nariño

• Exporters: Fusion Coffee Exporters / Nordic Approach

• Region: Buesaco, Nariño, Colombia

• Varietal: Caturra & Castillo Field Blend

• Process: Honey

• Altitude: 1,600–2,100 MASL

• Size: 250g

INTRO

Cosmo Plum — a honey-processed collective lot from the volcanic hillsides around Buesaco in Nariño. A collaboration between Fusion Coffee Exporters and Nordic Approach, bringing together smallholder farms at 1,600–2,100 MASL on some of Colombia's most fertile volcanic soils. The honey process does exactly what it's designed to do here: build dark, jammy sweetness and a richness that makes every sip feel full and satisfying. In the cup: purple plum, grapes, and brown sugar.

THE PRODUCER

Buesaco is a municipality in Nariño — one of Colombia's most southerly and geographically distinct coffee-growing regions, where the proximity to the Ecuadorian border, the Andes volcanic geology, and the cool, high-altitude climate create conditions that consistently produce exceptional and complex coffees. The farms contributing to this collective lot sit between 1,600 and 2,100 MASL on volcanic soil, cultivating Caturra and Castillo — two of Colombia's most widely planted and reliably performing varieties.

The lot is made possible through the work of Fusion Coffee Exporters and Nordic Approach — a supply chain partnership that supports smallholder producers in Nariño with infrastructure, quality assessment, and access to the international specialty market. The honey process selected for this collective lot reflects a deliberate choice to build sweetness and jammy depth from the mucilage itself, letting the volcanic terroir and the richness of the retained fruit layer do the work.

THE PROCESS

The Honey process at Buesaco involves:

🍒 Hand-picking — Caturra and Castillo cherries selectively harvested at peak ripeness by smallholder farmers across the Buesaco area 🔧 Depulping — Outer skin removed while the mucilage layer is retained on the bean ☀️ Raised-bed drying — Coffee dried slowly on raised beds with mucilage intact, regularly turned to ensure even drying throughout

The retained mucilage during drying is the defining step — by leaving the sticky fruit layer on the bean throughout the drying period, the honey process allows the natural sugars of the cherry to slowly ferment and integrate into the bean, building the dark plum sweetness, grape richness, and brown sugar warmth that define this collective lot.

THE CUP

A dark, jammy, and deeply satisfying honey Colombian from the volcanic hillsides of Nariño — purple plum richness, grape sweetness, and a warm brown sugar depth in a full, rounded cup that speaks of excellent terroir and the care of a well-managed collective lot. Cosmo Plum in every sip.

Flavour Notes

💜 Purple Plum 🍇 Grapes 🍬 Brown Sugar