REGION
nariño
ELEVATION
1525-2400 m
VARIETAL
caturra, colombia
PROCESS
honey
TASTE NOTES
dried apricot, crème brûlée, shortbread
ROAST LEVEL
light
This coffee captivates with its bright, fruit-forward profile featuring jammy notes of apricot and cherry that unfold into creamy vanilla and a finish reminiscent of sweet pastry crust. Its vibrant sweetness and smooth complexity make it a standout among honey process coffees.
Grown in the Nariño region of Colombia, this coffee thrives in high elevations with volcanic soil, and cool, steady winds–ideal conditions for developing complex and clean flavors. The honey process involves drying the coffee in its mucilage for an extended 20-45 days, a technique that enhances its bright acidity and natural sweetness.
The Inga people, descendants of the northernmost Incan empire, call this region home and uphold their traditions under the guidance of a council of elders. Following recent earthquakes, the community has turned to specialty coffee production as a way to rebuild, resulting in exceptional beans that reflect their resilience and expertise.
Whether brewed as a clean pour-over or a silky espresso, this coffee highlights the dedication of its producers and the unique terroir of Nariño.
