Villa Maria Honey

Villa Maria Honey

  • Tasting Notes Syrupy blackcurrant and cocoa
  • Location Caldas, Colombia
  • Elevation 1800 M
  • Process Honey
  • metafields
    Region Caldas, Colombia
  • metafields
    Varietal Colombia, Castillo
  • metafields
    Elevation 1800 masl
  • metafields
    Process Honey
  • metafields
    Importer Raw Material

Taste Notes

Syrupy and sweet blackcurrant with a pink grapefruit zing and cocoa finish.



This micro-lot is a little special. Our import partners Raw Material have created a project group called Red Associations with a clear goal to achieve stable and sustainable prices for community coffee lots through improved quality control, shared knowledge, and a connection to the specialty coffee market.

Villa María is a Colombian municipality located in the department of Caldas, next to Neira, Palestina, Chinchina and Manizales, which make up the South Central sub- region of the department. The region is fed by numerous sources of water and natural resources. Villa María is located a few kilometers from the city of Manizales,
whose urban areas are surrounded by the Chinchiná River.

This coffee was amongst the amazing coffees Raw Material showcased at this years London Coffee Festival. We cupped this experimental honey processed micro-lot and immediately wanted it on the Crankhouse list, eventually to be told that only 24Kg were produced. ie. this is very exclusive and only available from Crankhouse for a very short period.

The cherries were collected from the producer members of Red Villamaría, in the area of Villarazo, which were then transported downhill to Chinchina to a hotter environment, better suited to the drying of honeys and naturals. This tiny lot was processed by Carolina Arias at Finca la Gaviota in Chinchina, where it spent between 15 to 20 days in the farm’s greenhouse, with the goal of creating a clean and sweet cup through controlling the humidity and temperature. A net was stretched across the floor of the greenhouse to separate the coffee from the cement floor. The coffee was then laid across in a thin layer for 3 days, and then piled into peaks gradually each day after this. By the end of the drying process, a small pile of coffee was left. Assisted by an internal heat mass and the surrounding high temperatures of the area, the drying time was prolonged leading to the syrupy sweetness and big body that you’ll find in the cup.


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