Counter Culture Coffee - Retail

La Golondrina – Honey Processed

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Counter Culture Coffee - Retail La Golondrina – Honey Processed from Counter Culture Coffee scores 55 on the VIZNT Score for food & grocery at $29. Free shipping on $30 & up!. Key specs: returns return of their flagship product, La Golondrina, to our menu, which is our most popular single-origin offering., shipping Free shipping on orders $30+ $0 $30 Your cart is empty Shop now Add Our Favorites Single-Origin Subscription - Two Bags Add - $39.. Out of stock · Free shipping · See merchant.

La Golondrina Honey is a fresh take on a beloved classic—offering a new dimension to one of our most popular single-origin coffees. The Orgánica cooperative produced this honey-processed coffee by depulping the coffee from its cherries and leaving the mucilage intact during drying. The result is as intriguing as it is delicious, adding complexity while preserving the balance that has made La Golondrina a favorite. Expect flavors of black cherry, lime, and caramel. Pronunciation: Lah go-lun-DREE-nuh HUN-ee In 2005, a group of producers in Cauca, led by community organizers Nelson Melo and Liliana Pabón, came together to establish the Orgánica cooperative. Their primary goals were to gain recognition for their organic coffee and to promote a collective dedication to sustainability. Our collaboration with them began in 2007, two years after their formation. Since then, we have looked forward to the annual return of their flagship product, La Golondrina, to our menu, which is our most popular single-origin offering. Orgánica is made up of 150 members based in Cauca, southwestern Colombia. These producers are spread across the villages of Timbio, Guayabal, and Piendamó, with farms ranging in size from one to 20 hectares. After harvesting ripe cherries and pulping them, the coffee was allowed to ferment overnight before drying it without washing—a method known as honey processing. It was dried carefully on raised beds During the first five days of drying, Ausberto turned the coffee frequently to prevent over-fermentation of the sticky seeds. The result is one of the finest honey-processed coffees we’ve tasted.

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