
Tamesis Honey
This is a special microlot from Tamesis Antioquia
Finca Puerto Arturo
Elkin Arcila
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Elkin has a wealth of knowledge within as a coffee grower and he is always looking for new methods to improve the quality of his coffee. This season, he processed his caturra in the honey method.
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Elkin has been working with his community in Specialty Coffee, he is the founder of a school for young baristas in Támesis, Antioquia, where they can develop sensorial skills and learn about the importance of quality in coffee.
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His farm has different coffee varieties like caturra, Geisha, castillo and other new experimental that will be ready in the next year.
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Honey Process
HARVEST
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January -March 2020
Elkin has a very strict cherry selection criteria on his farm, once the cherries are picked he used the honey process method. After screening, only the ripe cherries are allowed into the de-pulping machine. Then the coffee is dried with the sticky mucilage on the parchment, this allows the fermentation process while the coffee is drying in beds which results in a sweet cup with softer acidity. When the beans reach 11% of humidity, a coffee sample is taken to the Lab.
TRADE
May 10 -2020
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According to the score 87.5 Colombian Artisan Coffee offers to Elkin 60% more than the market price.
Elkin happily agreed.
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The coffee is weighed and stored in Colombian Artisan Coffee warehouse under right conditions to preserve the right humidity and quality.
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1 week later the coffee is shipped to the milling in Medellin