La Cruz Blend Honey

History

This is the first year we are working with Libardo López, a family-run farm in Buesaco, Nariño. Second-generation producer Libardo López returned to his family’s coffee roots after years working outside agriculture and, alongside his wife and children, has built a specialty coffee project driven by quality, experimentation and continuous improvement. Growing coffee at an impressive 1,900–2,100 masl, Libardo cultivates Caturra, Colombia and Castillo, alongside more experimental varieties such as Geisha, Pink Bourbon and Bourbon Sidra. His dedication has already earned national recognition, including a Presidential Award at Taza de Excelencia Colombia.

La Cruz is a great example of how quality and sustainability can go hand in hand. This honey lot uses a water-conscious processing method, followed by slow solar drying in a covered structure, reducing water and energy use while allowing the coffee to develop its distinctive sweetness and complexity. The farm’s diverse range of varieties also supports long-term resilience and genetic diversity. At its heart, La Cruz is a family project built on knowledge, innovation and a passion for specialty coffee, creating opportunities for the next generation while contributing to the growing reputation of Nariño as a source of exceptional, thoughtfully produced coffees.

This is a honey processed blend of three varietals that has a bold sweetness with notes of red berries, plum and milk chocolate. 

Specifications

country colombia

region

nariño

producer

libardo lópez

variety

caturra, colombia, castillo

process

honey

altitude

1900-2100 masl

tasting notes

red berries, plum, milk chocolate

The La Cruz Blend Honey, produced by Libardo López in the Nariño region of Colombia, represents a focused expression of the Caturra varietal. Cultivated at elevations between 1900 and 2100 meters, this lot is prepared using the honey process, a technique that often bridges the gap between washed and natural methods by leaving a portion of the fruit mucilage on the bean during drying. This specific approach frequently contributes to a balanced cup profile, which in this instance from Prolog Coffee highlights notes of red berries, plum, and milk chocolate.

When evaluating such profiles, enthusiasts often reference the flavor wheel to better identify the nuances inherent in high-altitude Colombian coffees. By combining the structural clarity typical of Caturra with the sweetness imparted by honey processing, this coffee offers a distinct look at the craftsmanship currently emerging from the Nariño landscape.