COLOMBIA La Mina – Espresso

This honey processed lot comes from Finca La Mina in Veracruz, Nariño, grown between 2000 and 2100 meters in volcanic soils influenced by high rainfall and strong day to night temperature variation. The altitude supports dense cherry development and defined acidity.

Cherries are selectively harvested and fermented for 48 hours before pulping, with mucilage retained to drive controlled sugar development during drying. The coffee is dried for approximately 20 days under monitored airflow conditions, critical at this elevation to avoid over fermentation. The honey process adds weight and rounded sweetness to the cup, bringing layered fruit, structured acidity, and a longer, textured finish while maintaining the clarity typical of high altitude Nariño coffees.

Five Elephant brings this honey-processed Colombian to espresso, drawing from Finca La Mina in Veracruz, Nariño. Honey processing—detailed in our processing methods guide—typically imparts sweetness and body by leaving fruit mucilage on the bean during drying, and this lot expresses that approach through layered fruit and structured acidity. Grown at 2000–2100 masl in the Colombia · Veracruz, Nariño region, the coffee benefits from the area's elevation and microclimatic conditions. The roaster's tasting profile suggests complexity suited to espresso's intensity; explore the full flavor spectrum using our flavor wheel.