Sticky Honey, Colombia

Sticky Honey, Colombia

250 g

Price
€17,00

GOOD FOR
Sticky Honey, Colombia
€17,00
Honey. Toffee. Red apple.

Sticky Honey, Colombia

Santa Maria, Huila

ORIGIN

1600-1700 M

ALTITUDE

Diego Horta

PRODUCER

Colombia

VARIETY

Anaerobic Honey

METHOD

WHY THIS COFFEE?

We’ll be honest - this coffee wasn’t part of the plan.

We originally ordered a Colombia Natural, the familiar Plum Nougat profile we’ve been using as our house coffee. What arrived instead was a Colombia Honey. Different process, different expression… technically, a mistake when we ordered.

But then we tasted it.

What we found was everything we want in a house coffee at Drekka: comforting sweetness, a silky body, gentle fruit, and a clean, nutty finish that works beautifully across brew methods - from espresso to filter, from your first cup of the day to a slow afternoon refill.

So we kept it.
And sometimes, that’s how the best decisions are made.

Say hello to our new house coffee at the Drekka store which is a proof that not every good story starts with a perfect plan, but with an open mind and a very good cup of coffee.

Learn everything about Sticky Honey, Colombia
ABOUT

This Colombian Honey coffee comes from Finca El Rincón, located in Santa María, Huila, at 1600–1700 m.a.s.l., where altitude, climate, and careful processing combine to create a cup with natural sweetness, clarity, and silky texture.

The coffee is produced by Diego Horta, a second-generation coffee grower who grew up immersed in every step of coffee farming. Inspired by his family’s dedication, Diego set out to elevate quality and add real value to his coffee by experimenting with varieties and modern processing techniques. Today, his farm reflects a balance between tradition and innovation, with a strong focus on sustainability and long-term soil health.

 THE

This lot is processed using a Honey process with anaerobic fermentation. The cherries undergo 30 hours of anaerobic fermentation in cherry, after which they are depulped and dried in a mechanical silo for approximately 50 hours. This controlled approach preserves sweetness while enhancing clarity and structure in the cup.

In the cup, expect a sweet, honey-like aroma, followed by flavours of caramel, red apple, and mandarin orange. The body is silky and smooth, with a clean, nutty finish that lingers gently. It’s a coffee that feels composed and comforting, yet still expressive — equally enjoyable brewed as filter or a softer espresso.

 COFFEE

The Colombia variety is a hybrid cultivar, developed by Colombia’s national coffee research institute to combine quality, resilience, and disease resistance. It was created by crossing Caturra with Timor Hybrid, resulting in a plant that performs well at higher altitudes while remaining productive and resilient.

What makes Colombia interesting is that, while it’s often associated with clean, classic profiles, careful farming and modern processing (like honey or anaerobic fermentation) can unlock much more expressive flavours.

In this lot from Finca El Rincón, the Colombia variety shows its softer, sweeter side. The honey process enhances its natural sugars and rounded body, moving the cup away from sharp acidity and toward caramel sweetness, gentle fruit (red apple, mandarin), and a smooth, nutty finish. The result is balanced, comforting, and quietly complex — a great example of how processing and terroir can elevate a traditionally “classic” variety.

THE COLLECTION

FLAVOUR

The Flavour Collection is where specialty coffee comes alive. Inspired by the coffee flavour wheel, these vibrant and distinctive coffees showcase everything from bright and sugary to fruity and floral profiles. They are bold, exciting and perfect for those who love exploring the limitless possibilities of coffee.