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Onyx Coffee

Aponte Village Red Honey Field Blend | Colombia

£18.95

  • Papaya, Vanilla, Cherry, Honeycrisp Apple
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Nariño
Varietal
Field Blend
Process
Honey
Roast Level
Light
Altitude
2100 masl

Rest guidance

Recommended rest: 2 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Papaya, Vanilla, Cherry, Honeycrisp Apple

Overall profile

Richly sweet and plush: Honeycrisp apple and cherry lead, with vanilla and a papaya finish.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
1/3
Adventurous
4/5

About Onyx Coffee

Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.

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Roaster notes

Colombia — Aponte Village Inga Community Field Blend (Red Honey)

Tastes Like — 🍎 Honeycrisp Apple • 🍒 Cherry • 🍦 Vanilla • 🥭 Papaya

DETAILS

  • Producers: Inga community smallholders, Aponte Village (Juanambuú canyon)
  • Region: Aponte, Nariño, Colombia
  • Varietal: Field Blend
  • Process: Red Honey
  • Altitude: 2,100 masl
  • Harvest: April
  • Cup Score: 86.5
  • Roast Profile: Light (Agtron #128)

INTRO
A perennial standout from the Inga producers of Aponte, capturing the highland precision and structured sweetness that have made the village a fixture in Onyx's annual sourcing. Richly sweet, with a vivid red fruit note threading through caramelised sugars. In the cup: Honeycrisp apple, cherry, vanilla, and papaya.

THE PRODUCER
It takes a village to produce this macro-lot. Each year Onyx works with Pedro at Pergamino Coffee to cup single-producer lots and build a large Aponte lot to fit the region's best cup profile. This year they cupped 38 single-producer lots and selected 18 for the full-container offering, using only lots scoring above 86 on the SCA form. All the producers live in the Juanambuú canyon and belong to the indigenous Inga community, whose history reaches back to the Inca Empire. The land is communal, ruled by a cabildo of elders who uphold ancestral laws and traditions.

THE PROCESS
Unconventionally processed as a red honey, the coffee undergoes partial drying prior to depulping, a technique that intensifies fruit esters and gives a plush texture. The pectin layer stays on the seed, which then dries on covered raised beds for an average of 15 days. In this region, the heavy, cold winds crossing the canyon allow an even, fast drying of seeds still covered in mucilage. The process is delicate and, done poorly, can produce vinegar notes; done well, it gives an intense ripe red fruit profile of cherries and strawberries.

The partial pre-drying with mucilage intact is the defining step. It's what intensifies the fruit esters and builds the plush texture behind the red fruit and caramelised sweetness.

THE CUP
Richly sweet and plush: Honeycrisp apple and cherry lead, with vanilla and a papaya finish.

Flavour Notes
🍎 Honeycrisp Apple 🍒 Cherry 🍦 Vanilla 🥭 Papaya

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Country of Origin

Colombia, South America

In this coffee

Richly sweet and plush: Honeycrisp apple and cherry lead, with vanilla and a papaya finish.

  • Papaya
  • Vanilla
  • Cherry
  • Honeycrisp Apple

This lot’s process Red

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Honey

In this coffee

Richly sweet and plush: Honeycrisp apple and cherry lead, with vanilla and a papaya finish.

  • Papaya
  • Vanilla
  • Cherry
  • Honeycrisp Apple

This lot’s process Red

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Variety

In this coffee

Richly sweet and plush: Honeycrisp apple and cherry lead, with vanilla and a papaya finish.

  • Papaya
  • Vanilla
  • Cherry
  • Honeycrisp Apple

This lot’s process Red

About this variety

This is a mixed or locally selected coffee population rather than one precisely identified variety. Expect the lot’s tasting notes to be more useful than a single variety stereotype.

Why this one is different
  • Colombia
  • Nariño
  • 2100 masl
  • Honey

In Colombia, local selection, replanting and farm history can shape a mixed population over many generations.

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

A little background

Several plant types may be growing and harvested together, often reflecting a farm or region’s planting history.

Classification Mixed population

Technical lineage The individual plants are not fully separated or identified, so a single genetic lineage would be misleading.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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