Yellow Honey

For years, the average age of farmers in Colombia’s coffee industry has been over 50, with many nearing retirement. As this aging community steps back, a critical challenge arises, a lack of younger talent to step in and carry the torch. A new generation of leaders is struggling to emerge. Juan David Builes is determined to take a step in the right direction. Raised on a cattle farm, he gained firsthand knowledge of farming before acquiring Finca Los Cedros. Juan David blends Colombia’s rich coffee traditions with modern innovations, forging a path toward the future. He created Yellow Honey by blending modern techniques with traditional practices. His experiments with fermentation unlock new, complex flavors in every batch.

 

Finca Los Cedros, nestled in Antioquia’s lush mountains, is a place where nature and innovation create exceptional coffee. On the steep slopes, handpicked ripe cherries are collected using a “funnel” system, ensuring workers can deliver their cherries with ease. The farm’s Yellow Honey coffee is a standout, processed with the eco-friendly honey method that leaves sweet mucilage on the beans, enhancing natural sweetness while conserving water.

After 168 hours of careful fermentation—96 hours in cherry and 72 in mucilage—the beans develop rich, complex flavors, shaped by the farm’s unique microclimates and altitudes. At Finca Los Cedros, tradition and innovation combine to craft truly distinctive coffees.