Colombia La Señora

Red Honey is a blended-variety coffee produced using an extended 16-day (384-hour) honey fermentation process that enhances flavor while reducing water usage for sustainability. The farm follows an artisanal approach, relying on natural resources like sunlight and surrounding flora to shape the coffee’s character. With 21,000 coffee trees bordered by guaduales—water-retaining plants—the farm benefits from wetter soil, a cooler microclimate, and reduced irrigation runoff. These guaduales also attract seed-dispersing wildlife, enriching biodiversity and strengthening the local ecosystem. Seasonal changes influence the coffee’s profile, producing sweeter notes during rainy periods and more complex, liqueur-like flavors in sunnier conditions. Jorge Uribe oversees the farm and processing with meticulous care, ensuring quality at every stage. The farm also promotes social inclusion by employing mostly elder harvesters, preserving traditional knowledge and supporting the local community.