Cosmo Plum
CleanSweet
Cosmo Plum is a honey-processed lot of Caturra and Castillo, harvested around Buesaco in Nariño, where the farms sit on volcanic soils between 1,600 and 2,000 metres. It’s a collective lot, brought together through our work with Fusion Coffee Exporters and Nordic Approach. Dark plum, purple grapes and brown sugar come through with good clarity and structure in the cup. Sweet, easy to drink, and the kind of Colombian profile we like to come back to.
Origin Colombia
Region Nariño
Producer / Farm Produced by Buesaco Collective
Harvest 2026
Tasting notes Brown Sugar, Grapes, Purple Plum
Altitude 1600-2000masl
Varietal Castillo, Caturra
Process Honey
Intervention Level Low
FROM ORIGIN TO CUP
Cosmo Plum brings together coffees from several producers around Buesaco in Nariño, grown between 1600 and 2000 masl. The lot comes to us through Fusion Coffee Exporters and Nordic Approach and combines Caturra and Castillo, processed as a honey. It’s a sweet but well-defined cup, with dark plum, purple grapes and brown sugar, and good clarity and structure throughout.
Origin
Buesaco, Nariño, Colombia. The coffees in this lot come from several small producers, with farms sitting between 1600 and 2000 masl on the volcanic soils of the region. Rather than representing a single farm, the coffees are brought together into one collective lot.
Varietal
A blend of Caturra and Castillo, two varieties widely grown in Colombia. Rather than separating them, the varieties are combined within the lot and processed together. In the cup, we find good clarity and structure, with the fruit staying defined rather than becoming overly jammy.
Processing
Honey. After picking, the cherries are pulped while some of the sticky mucilage surrounding the seed is kept during drying. This sits between washed and natural processing in terms of how much fruit remains around the seed, while still producing a cup with good definition.
Intervention level
Low. This is a traditional honey process: the cherries are pulped, some of the mucilage is left around the seed, and the coffee is dried without additional fermentation or other processing stages.
