Colombia · Circasia, Quindio
Primitivo | Wine Honey
Ana Maria Donneys · La Paloma
Cupping notes
Red Apple · Lemon · Green Tea · Honey
- SKU / Lot #
- 3-2571-00006
- Variety
- Caturra
- Process
- Honey
- Bag size
- 102.88 lb
- Price
- $11.90/ lb
Availability
- Yellow Rooster — Tampa, FL
- 3 bags
- Total
- 3 bags
In the wake of the COVID pandemic, coffee people of all stripes were looking to come out of the isolation to reignite, reinvigorate and reconnect. At the 2022 SCA Expo in Boston, some of us on the Yellow Rooster team were invited to the IWCA Colombia chapter cupping, where we tasted some truly exceptional and differentiated coffees, many of which were produced by Ana Maria Donneys. There was an immediate connection! We exchanged contact information, and returned to our respective homes with hope for the future.
It was then in September of 2023 that we traveled to Medellín, Colombia for the Producer Roaster Forum (PRF). Ana approached our booth at the convention with a big smile that said “Remember me??” We immediately reconnected, and Ana laid it out straight: “Guys, I’ve been trying to do this on my own, but I need a partner. I want to take my coffee to the USA, and I want to do it with you.” Humbled and honored, we began to devise a plan.
About a month later, we were again in Colombia. We headed to Armenia, Quindío with the plan to dedicate our time to visit Ana’s project, which she calls “Primitivo Coffee” in honor of her grandfather Primitivo Correal Barrios. Primitivo’s operation is comprised of five separate farms just beyond the town of Circasia. After a tour of a few of the farms, including a staff lunch of sancocho that we shared with some of the farm personnel, we made our way to the cupping lab. Nine coffees in total, three in each category of washed, honey and natural. The truth is, we couldn’t have gone wrong with any of the coffees, but since it was our first exercise with Ana, we chose our favorite from each category and made our commitment.
This honey process is a method that Ana worked on together with Edwin Noreña, and thus it is one of the first differentiated process coffees produced at Primitivo, a coffee we’ve imported now three times.
It’s selected in the field, then it goes through flotation to separate by density, it is then taken to dry at raised beds. Like the washed process, it is left for 12 hours in oxidation or fermentation in an open tank to homogenize the coffee mass in its maturation, and then placed in airtight containers for anaerobic fermentation for 72 hours. It is then depulped without removing the mucilage and proceeds to sun drying, which usually averages around 15 days.