JUNE'S RARE & DELICIOUS: BLACK HONEY SIDRA x Indie

It is entirely unique to get to drink a well-tended Sidra, and much more so one that has a Black Honey process. 

Phenomenal crisp fresh raspberry notes with a light malt backbone pair effortlessly with silky cream and the subtle tart and floral sweetness of red currant. The result is a gorgeous, jammy aroma, a soft, pastry-like sweetness, and a striking depth and intrigue in a cup with a lingering, complex finish.

A Black Honey process requires rigorous and meticulous attention to the drying process. By only removing the outer shell skin, while keeping as much of the coffee fruit intact on the seed as possible, the coffee keeps as much contact with its complexity and intensity of flavors. Kept in a covered bed to minimize sun exposure, use of minimal water provides a slow, controlled drying process. The coffee undergoes a natural fermentation during which the fruit converts into a black syrup like visual. Not only does this result in the name “Black Honey,” it also accentuates a sweetness, syrupy body, and boozy undertone in the cup.

Indie Team member, PC, first met Luis Anibal Calderon at the recent Best of Huila Auction in Colombia. In person, it is clear that Luis is a visionary with the endurance of an ultramarathoner. Landslides blocked the roads during PC's time in Huila, preventing her from visiting Luis' farm. However, thanks to importing partner Felipe, a long-time friend of Luis, we are able to offer this ultra-rare coffee.

Luis Aníbal Calderón is highly regarded as an innovative, variety-driven producer who has led the way in Huila—and Colombia more broadly—toward experimental, high-value specialty coffee, combining agronomic curiosity with advanced processing and a strong community influence.

He stands as a true pioneer in the Huila region, leading the transition toward experimental microlots and high-value, innovative fermentation methods.

Consistently recognized with awards and placing at the top of "Best Cup" competitions, Luis has gained his exceptional reputation not only for meticulous processing but also for actively nurturing over 30 high-end varietals of coffee, including new and experimental lots that consistently score 87+.

Located in La Primavera, Acevedo, Huila, 

Coffees are grown 1500-1800masl. 

The work at this farm highlights a rigorous commitment to quality, from the hand-selection of perfectly matured cherries to sophisticated processing like carbonic maceration and extended fermentation.

This farm serves as a space many producers will visit to learn about the discoveries and experiments being done at the farm. Often referred to as a coffee arboretum, Luis will share from his lifetime of coffee cultivation knowledge and experience, while continuing to be an avid learner and researcher himself.

“At Indie Coffee Roasters, we’re motivated by coffee, community, and collaboration. We take great pride in every aspect of our work, from the biggest to the smallest details. Our team is more than a group of employees, we’re like family, and we work together toward a common goal: making Indie Coffee Roasters the best it can be.

When it comes to creating great coffee, each step of the supply chain matters. We consider every aspect of our coffee selections, including questions you might never think to ask like: What kind of soil did this coffee grow in? How was it harvested and processed? What is the climate like where this coffee was farmed? Many people focus primarily on the final step--How was the coffee roasted? How should it be brewed?--and those are equally important questions, but there is so much more to it than that! 

Of course, the roasting process is incredibly important too, and some of the most important work we do. We consider our roasting process to be a perfect blend of art and science as we roast with precision to capture the flavors in each of our carefully-sourced coffees. 

In addition to bringing great coffee to our community, building relationships is at the core of who we are. We work directly with coffee producers whenever possible and ensure that our coffee sourcing is transparent and beneficial for every person in the supply chain. We love to celebrate our coffee producers as we wouldn’t be here without them. Whether we’re connecting with our regulars who frequent our coffee shop locations and wholesale partners who serve our coffee from their own locations or learning all we can about our amazing coffee producers all around the world, from start to finish, coffee is all about community.”