What's the ideal resting time before brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.

Do you offer pre-ground for espresso?

We don’t offer pre-ground espresso because every machine is different. It is never a "one size- fits all".For the best results, we recommend grinding fresh to match your setup.

I have a question about an order I’ve already placed. What should I do?

Contact us at info@theboyandthebear.com and include your order number along with a short description of your concern. We’ll assist you promptly and with care.

Inga Aponte

The Inga community of Aponte is made up of descendants of the ancient, pre-Hispanic Incas, whose roots stretch deep into the mountains that once served as their sanctuary during the era of conquest. Isolated in these highlands, they found refuge from external forces, remaining largely untouched until the latter half of the nineteenth century. However, in the 1990s, their isolation was tragically broken by the grip of criminal forces. The Inga were forced into a violent and oppressive cycle, caught up in the production of poppy and heroin under the control of guerrilla groups, drug cartels, and paramilitaries. For years, the peaceful mounts.

Origin Nariño

Coffee Grower Small Coffee Growers

Varietal Caturra

Flavor Notes Red Apple, Honey, Caramel

Locked flat shipping rate of $6.99 (USA territory).

Pricing Details

Shipping & Returns

Inga Aponte 340g Box / Whole Bean

Free shipping on all orders over $75

Free shipping on all orders over $75

Free shipping on all orders over $75

Free shipping on all orders over $75

A Land Remembered:

High in the southern Andes of Nariño, the Inga community of Aponte lives at 2,150 meters above sea level, where the mountains hold memory as much as soil. Descendants of pre-Hispanic Inca peoples, the Inga found refuge in these highlands centuries ago, preserving their culture and autonomy through isolation. Their land carries a long and complex history one shaped by endurance, displacement, and, ultimately, renewal.

The Return to the Land:

In the late twentieth century, outside forces disrupted this balance, pulling the region into cycles of violence and illicit cultivation. Over the past decade, that trajectory has shifted. Coffee has become a means of restoration an agricultural practice rooted in care, sovereignty, and long-term stewardship. Today, smallholder producers within the Resguardo Inga Aponte cultivate coffee as a way of reclaiming both land and future.

Volcanic Altitude:

Caturra grows here in volcanic soil enriched by ash from the nearby Galeras range. The elevation brings slow cherry development and natural sweetness, while the cool climate preserves clarity and structure. Each lot is processed on the producers’ own farms, reflecting an intimate understanding of the land and its rhythms.

Honey Process Precision:

This coffee undergoes a honey process, with a controlled layer of mucilage left intact during fermentation to encourage depth and softness. Drying takes place slowly on stacked, raised solar dryers, allowing for consistent airflow and balance. In the cup, red apple brightness leads, followed by honeyed sweetness and a gentle caramel finish. Composed and expressive, this coffee carries the quiet confidence of a place reclaimed.

A Land Remembered:

High in the southern Andes of Nariño, the Inga community of Aponte lives at 2,150 meters above sea level, where the mountains hold memory as much as soil. Descendants of pre-Hispanic Inca peoples, the Inga found refuge in these highlands centuries ago, preserving their culture and autonomy through isolation. Their land carries a long and complex history one shaped by endurance, displacement, and, ultimately, renewal.

The Return to the Land:

In the late twentieth century, outside forces disrupted this balance, pulling the region into cycles of violence and illicit cultivation. Over the past decade, that trajectory has shifted. Coffee has become a means of restoration an agricultural practice rooted in care, sovereignty, and long-term stewardship. Today, smallholder producers within the Resguardo Inga Aponte cultivate coffee as a way of reclaiming both land and future.

Volcanic Altitude:

Caturra grows here in volcanic soil enriched by ash from the nearby Galeras range. The elevation brings slow cherry development and natural sweetness, while the cool climate preserves clarity and structure. Each lot is processed on the producers’ own farms, reflecting an intimate understanding of the land and its rhythms.

Honey Process Precision:

This coffee undergoes a honey process, with a controlled layer of mucilage left intact during fermentation to encourage depth and softness. Drying takes place slowly on stacked, raised solar dryers, allowing for consistent airflow and balance. In the cup, red apple brightness leads, followed by honeyed sweetness and a gentle caramel finish. Composed and expressive, this coffee carries the quiet confidence of a place reclaimed.