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Franky Anibal | Honey Process | Colombia

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer: Franky Anibal Collazos Longo

Farm: La Ximena

Region: San Pedro, Timbio, Cauca

Varietal: Colombia F6

Process: Honey Process

Altitude: 1812 masl


Franky Anibal Collazos Longo has been producing coffee for 30 years after his father gifted him a lot already planted with coffee. The income that he earned from this lot allowed him to study Agricultural Business administration. In conjunction with his father, Franky is always striving to better his farm, crop, and coffee quality. His farm La Ximena is located in the municipality of Tinmbio in department of Cauca and has 2.2 hectares planted with coffee.


The coffee is picked ripe when the cherries turn purple, then they are floated to remove the underripe and defective cherries. The coffee cherries are then fermented for 96 hours in airtight plastic containers, after they are de-pulped and dried for 10-17 days with the mucilage still on.



Franky Anibal | Honey Process | Colombia

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