The Nariño region of Colombia is predominantly known for producing a sweeter tasting coffee with noticeable acidity. The region has quite a unique geography and climate. Warm winds and plenty of sunshine keep the temperatures at moderate levels throughout the year. These conditions allow farmers to grow coffee at a very high altitude without the risk of frost, droughts or flooding. At this dramatic elevation the air is ‘thinner’, having less oxygen which for coffee trees means that it takes more time to develop ripe cherries which results in more sophisticated acid structures which produce the sweeter flavours, characteristic of the region. The pleasant acidity levels in the coffee are produced by the combination of volcanic soil and cold night temperatures.
A very elegant coffee, with developed acidity, clean, sophisticated, caramel, berries, floral overtones
Recommended minimum resting period (post the roast date): 3 days
