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

1. Ripe cherries are harvested and floated for selection.

2. Black honey lots undergo 5 days of open-tank fermentation.

3. Coffee juice is moved daily to maintain consistent fermentation.

4. Coffee is depulped without water.

5. Lots are dried on sun-bed dryers for 2–3 weeks.

6. 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.