Aponte Inga Dark Roast Bag

A rare dark roast honey-processed coffee regeneratively grown by the Inga people of the southwest region of Colombia.

About Sacred Cups

Sacred Cups is a rare, single-origin, health-focused coffee designed to transform your everyday routine into a mindful practice that awakens your senses, supports your well-being, and enhances your connection to the world around you. Every cup grounds the body, soothes the soul, and ignites the journey of the day ahead.

How It’s Made

• Producer: Inga Reserve
  
• Roast Level: Dark
• Tasting Notes: Dark Chocolate, Roasted Walnut, Cinnamon
• Variety: Caturra
• Processing Method: Honey
• High Altitude, Shade-Grown at 7050 ft
• Whole Bean
• 4 oz bag

Testing & Transparency

We’re committed to testing our coffee for both quality and safety. While we’ve always conducted extensive third-party lab testing (including nutrients and contaminants), we recently learned that our previous lab’s reports could not be shared publicly, and doing so violated their policies.

We’re now transitioning to a new lab partner that allows us to post results openly, and we’ll be adding those to our site in real time. Please note that the current reports represent only a portion of our testing protocols, not the full scope. As all testing transitions to the new lab, full reports will again be available.

Grown in the Ancient Way

Sacred Cups is sourced through our deep relationship with the indigenous Aponte Inga community, descendants of the ancient, pre-hispanic Incas who reside deep in the mountains of Colombia.

The Aponte Inga cultivate the land through ancient, time-honored farming practices that both care for the earth and craft high-quality coffee plants. They believe in the power of our connection with nature and our responsibility as stewards of the environment. Sacred aims to honor their culture through every bag.

Flavor Profile

Coffee grown in this area benefits from growing in nutrient rich volcanic ash to create a uniquely complex and sweet taste. Sacred Cups is dried using stacked raised bed solar dryers on their farms. This process reduces water used for washing coffee and complements the natural complexity of coffees from this special region.