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Colombia Supremo Nariño FNC

Colombia Nariño possesses natural conditions for producing high-quality coffee, located near the equator at approximately 1 degree north latitude, with sufficient sunlight throughout the year. The rugged mountains and long, steep slopes bring temperature diversity. Warm, moist air currents rising from the canyons protect high-altitude coffee from frost threats, allowing coffee to be successfully cultivated at 2300 meters altitude. Volcanic soil provides rich nutrients for coffee growth.

The rainfall in Colombia Nariño shows a peak-shaped distribution throughout the year, with one rainy season lasting from October of the current year to May of the following year. However, even in dry months, warm currents brought by trade winds from the southern continent meeting with cool nights generate water vapor, supplementing moisture for the coffee trees. Typically, after continuous dryness followed by rainfall, coffee trees enter their flowering season. In Nariño, after the first rainfall in September, the coffee flowering season begins; starting from April of the following year, it gradually enters the harvest season, and in high-altitude production areas, the harvest season may last until August.

Non-profit Agricultural Cooperative

The agricultural cooperative that produces Colombia Nariño was established on February 18, 2003, located in La Union town, Nariño region, southern Colombia. It is a non-profit cooperative established from social and economic perspectives. The purpose is to add value to coffee products through an autonomous process, bringing together our partners, estate owners, farmers, and the entire community.

This cooperative collects coffee from 21 partners and 100 coffee-growing families. The combination of harvesting and post-harvest processing produces coffee with special appearance and distinctive taste, with obvious aroma and high acidity, forming a typical, mild-flavored coffee whose unique character creates high demand worldwide.

Coffee Growing Environment

Altitude

Nariño grows at altitudes of 1860-2220 meters above sea level, with unique growth factors including:

1. Altitude reaching above 2000 meters above sea level;
2. The region's average temperature is lower than other coffee-producing areas in Colombia and most production areas worldwide;
3. Low temperatures have positive effects on coffee growth, as altitude preserves acids and sugars in the plant, playing an important role in the acidity, sweetness, and softness of coffee as a beverage.

Climate & Soil

The climate conditions of the Nariño production area contribute to its special taste characteristics, for example:

1. Average annual solar radiation of 1666 hours;
2. Rainfall cycle of 1866 millimeters;
3. Rich organic soil formed from abundant volcanic ash makes it possible to grow coffee in such high-altitude areas with an average temperature of 19.9°C, with maximum values of 25.9°C and minimum values of 16°C.

Coffee Processing

Harvesting

All collection is done manually by regional growers, who harvest coffee cherries when the fruit is fully mature, typically red or yellow in color.

Selection

On the same day as collection is completed, the coffee mill begins separating mature coffee cherries. Problematic ones are discarded, while those without issues proceed to the next step.

Fermentation

Most farms pay special attention to the fermentation step, using years of accumulated experience to ensure it is completed correctly. This will ensure the diverse characteristics of its origin. Coffee beans with pulp removed are left in clean containers for approximately 16 hours.

Washing

Observant producers confirm the completion of the fermentation process and begin the bean washing procedure, using clean water to remove mucilage.

Drying

After washing, the beans are exposed to sunlight for approximately 8 days to reduce moisture content, maintaining 10-12% moisture for bean preservation. The sun-dried beans are packaged in natural fiber bags, after which the parchment surrounding the beans is removed.

Coffee Types

Quality

High acidity, medium body, sweet flavor, very clean, soft, with very pronounced aroma.

Physical & Sensory Analysis

Local coffee beans are characterized by zero defects, no yeast, zero mold, and no irregular components. In coffee standard scoring, they reach 88 Q Grade SCAA approved level.

In sensory evaluation, according to SCAA scoring, the minimum score is 85.

Flavor

Citrus, red apple, caramel, high acidity, with a long chocolate aftertaste.

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