Colombia Sonsón Youth Collab - Community Blend of Black Honey and Washed Lots

Description

COLOMBIA SONSÓN YOUTH COLLAB - Community Blend of Black Honey & Washed Lots CHOCOLATE COVERED STRAWBERRY, TOFFEE, DARK RED CHERRY This collaborative lot was born from the curiosity of young producers in Sonsón who were eager to experiment, improve quality, and explore new fermentation techniques. Specialty coffee is still emerging in the region, and this project was designed to help small-scale producers build volume while refining cup profiles and creating more complex, differentiated coffees. Guided by Andrés Cardona, one of the program’s mentors, the producers began experimenting with his black honey process. Six producers applied the recipe to their own cherries, producing small lots with distinct flavor profiles ranging from chocolatey and fruity to caramel-like. Because each lot was limited in size, they were blended with washed and extended fermentation coffees from the same producer group to create a larger, more layered community lot.  Welcome to the Sonsón Youth Collab 1.0. Smooth and sweet with layered chocolate, strawberry and cherry flavors.  We're very excited about our new partnership with Unblended Coffee.   BEAN DETAILS: ORIGIN: Sonsón, Antioquia, Colombia PRODUCER: Smallholder producers ELEVATION: 1,800–2,000 m.a.s.l. VARIETY: Pink Bourbon + Gesha PROCESS: Community blend of black honey and washed lots TASTING NOTES: Chocolate covered Strawberry, Toffee, Dark Red Cherry ROAST TYPE: Light Farm Level Colombia Sonsón Youth Collab Community Blend of Black Honey + Washed Lots Sonsón, Antioquia, Colombia Overview This collaborative lot was born from the curiosity of young producers in Sonsón who were eager to experiment, improve quality, and explore new fermentation techniques. Specialty coffee is still emerging in the region, and this project was designed to help small-scale producers build volume while refining cup profiles and creating more complex, differentiated coffees. Guided by Andrés Cardona, one of the program’s mentors, the producers began experimenting with his black honey process. Six producers applied the recipe to their own cherries, producing small lots with distinct flavor profiles ranging from chocolatey and fruity to caramel-like. Because each lot was limited in size, they were blended with washed and extended fermentation coffees from the same producer group to create a larger, more layered community lot. Flavor Profile Chocolate Covered Strawberry & Toffee Coffee Details Origin: Sonsón, Antioquia, Colombia Community: Sonsón Youth Producer Group Producer Type: Community blend Farm Type: Smallholder producers Elevation: 1,800–2,000 m.a.s.l. Process: Community blend of black honey and washed lots Fermentation: Open-tank fermentation Drying: Sun-bed dryers Drying Time: 2–3 weeks Producer & Community Context In Sonsón, this project works with a group of young producers who are motivated to learn, experiment, and build the reputation of specialty coffee in their town. Many of these producers are working with small volumes, so combining their coffees allows them to participate in a larger exportable lot while continuing to improve quality. The goal of the Youth Collab is both practical and developmental: create enough volume for a strong community lot while giving producers space to explore fermentation, processing, and flavor development. Processing Method Only ripe cherries are harvested and floated for a second selection before processing begins. For the black honey component, cherries are fermented for 5 days in open tanks. During fermentation, the coffee juice is moved daily to encourage a more consistent fermentation. After fermentation, the coffee is depulped without water. The black honey lots are then dried on sun-bed dryers for 2–3 weeks. These small experimental lots are blended with washed and extended fermentation coffees from the same producer group, creating a lot with greater depth, sweetness, and complexity. Process Summary Ripe cherries are harvested and floated for selection. Black honey lots undergo 5 days of open-tank fermentation. Coffee juice is moved daily to maintain consistent fermentation. Coffee is depulped without water. Lots are dried on sun-bed dryers for 2–3 weeks. Small black honey lots are blended with washed and extended fermentation coffees from the Sonsón producer group. About the Project The Sonsón Youth Collab is a recruitment and development lot built around young producers in Antioquia. By combining their coffees, the project helps producers gain access to specialty markets while encouraging experimentation and quality improvement. The result is a community blend that bridges tradition and innovation: structured washed coffees layered with the sweetness and fruit character of black honey fermentation.