Narino is in Southern Colombia and coffee is everywhere; seemingly everyone grows it or is a part of the process. Every time you get in a jeep to drive to a farm there's coffee being dried on the side of the street or being driven to a warehouse.

These beans receive special honey-processing by hand. This lot was grown by farmers from the Aponte microregion. It is rare to get a honey processed coffee out of Colombia.

It is nicely sweet and smooth -- a "soft" coffee that you can mindlessly sip at all day. This one has all the nice characteristics of a good Colombian coffee; there's caramel and milk chocolate. But because it was honey-processed there are subtle undertones of dried cherry, winey acidity, with some stonefruit in the aftertaste. Overall the coffee is sweet and pleasant and the hints of nuance make this a very drinkable coffee.