Sweet and floral fragrance along with citrus, white grapes and mild Kenya-like raspberry fruit notes; very balanced and sweet.
The NARIÑO coffee region is situated very close to the Equator Line ( N1 16’ to N1 37’ and W77 09’ to W77 28’) allowing the coffee plantations to receive more perpendicular solar luminosity. This proximity to the Equator offers the opportunity for coffee to be planted as high as 2,100 meters. The average temperatures in this region varies from 18C to 24C during daytime (63F to 74F). The high attitude and mild temperature helps to slow down the maturation of the coffee cherries. This slow maturation process increases the sweetness of the coffee.
The soil is rich in volcanic ashes which gives the area a higher productivity due to a higher content of nutrients. All of the farms are family owned. Each farm averages less than 1 hectare. Each farmer does the wet processing and washing of its coffee in micromills. Most of the coffee is still sun-dried by each individual farmer on their small patios. A vast majority of this coffee is grown under shade. In this area, the best growing region is between 1600 and 1900 meters above sea level. The trees are planted on a density of 5,250 to 7,250 trees/hectare, which places them at an above average yields among the rest of the country. The majority of the coffee comes from the Caturra (70%) and Castillo (20%) varieties, however, in there is still a very good presence of the traditional varieties such as Typica (10%).
Throughout the years the coffee from Nariño has received several recognitions from Cup of Excellence and other international contests which have placed the department as a top producer of high quality coffee.
Nariño’s coffee cup characteristics tend to offer an increased acidity, medium body, with a good balance and character. Its smooth flavor is variable with a high presence of citric and sweet notes.