Colombia Coffee COE Third Place Abdias Small Farmer | Honey Processed Coffee | Single Origin Coffee Bean Recommendation

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Coffee Origin: Colombia

Farm Name: Colombia COE Top 3 Competition Lot - Small farmer Abdias Lasso Muñoz

Processing Method: Honey Process

Variety: Caturra

Flavor Profile: Blood orange, hibiscus florals, mango, strawberry, red grape, molasses-like sweetness, creamy texture.

Roast Level: Light Roast

Altitude: 1800-1900m

Colombia COE Top 3 Abdias Lasso Muñoz Honey Process

In the cup you'll find blood orange, hibiscus florals, mango, kiwi, blueberry, strawberry, raisin, watermelon, cinnamon, plum, cherry, and red grape, all tied together by honeyed, molasses-like sweetness and a creamy body.

The Farmer's Story

Colombian smallholder Abdias Lasso Muñoz has 25 years of coffee-growing experience, and for the past decade he has focused squarely on producing high-quality coffee. His parents were among the first growers in the region, and his love of coffee came straight from them. His processing methods are something of a family secret—he will only say that variety selection, agronomic management, and fertilization are the key factors behind his results. Part of his success also traces to steady support from the Fundam foundation. This was his first time entering the Cup of Excellence, and the third-place finish has established him and his family as renowned quality producers.

About the Caturra Variety

Caturra, an Arabica variety, is a natural mutation of Bourbon first discovered in Brazil. Flavor-wise it leans on lemon or citrus acidity, with fruitiness in its sweetness. Its sweetness doesn't quite reach the level of Typica or Bourbon, but with careful roasting it can perform beautifully. How sweet a Caturra cup turns out depends largely on how often and how heavily growers fertilize, and because the variety takes 2 years to come into production and demands higher care costs, output remains relatively limited.

Honey Processing Method

Honey processing sits between natural and washed methods: after the skin and pulp are removed, the mucilage is left on the bean and dried in the sun. The name "honey" refers to that sticky mucilage layer, which feels as adhesive as honey to the touch. Because the mucilage holds a high proportion of sugars and acids—the heart of the method—honey-processed coffees land flavor-wise between naturals and washed lots.

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FrontStreet Coffee Recommendation

If you'd like to compare this honey-processed Colombian with something from the world's largest producer, Brazil is a natural next stop. Brazilian coffees show moderate acidity and an excellent balance of sweetness, bitterness, and body, which makes them ideal for medium roasts: expect nutty aromas, a smooth and mellow cup, and a touch of gentle acidity that works both as a single origin and in blends.

For a classic taste of Brazil, FrontStreet Coffee's pulped-natural Cerrado Red Bourbon is the go-to. Cerrado is one of Brazil's best-known quality regions, and this Red Bourbon lot—roasted medium—shows rich notes of creamy peanut, toasted bread, caramel, and hazelnut, with a round, non-acidic mouthfeel and just a whisper of bitterness. It works for pour-over, but also for moka pot, espresso SOE, siphon, or French press.

FrontStreet Coffee also carries the Queen Estate (Fazenda Rainha) Yellow Bourbon from Mogiana, near southern Minas, where fertile red volcanic soil feeds dense, aromatic fruit. Yellow Bourbon, a mutation of Red Bourbon, gives a cleaner fruit character, and through pour-over, moka pot, or home espresso you'll taste a sugarcane sweetness you won't find elsewhere, alongside fruit and chocolate notes.

Finally, Brazil's low acidity, balance, and friendly price make it a fixture in FrontStreet's espresso lineup: the crema-rich Classic Blend, the nut-forward Premium Blend, the well-rounded Black Cocoa Blend favored by baristas, and the café-oriented Commercial Blend all contain Brazilian beans, which contribute chocolate and cream aromas plus a soft sweet-sour-bitter balance that keeps extraction stable.