A Colombian coffee from the Los Angeles farm, processed using the honey method, is available and known for its sweet, fruity, and sometimes caramel-like flavor profile. This particular honey process involves leaving some of the mucilage (the sticky fruit layer) on the beans during drying, which contributes to the unique taste. The coffee is grown in the Apia region of Risaralda, Colombia, by producer Camilo Londoño. 

• Origin: Colombia, specifically the Los Angeles farm in Apia, Risaralda. 

• Producer: Camilo Londoño. 

• Variety: Castillo. 

• Process: Honey process, where some mucilage is left on the beans during drying. 

• Flavor Profile: The honey process often results in a coffee with notes of caramel and honey.

• Roast: Available for both espresso and filter brewing methods.