Colombian Coffee Narino Characteristics and Flavor Profile

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The Evolution of Colombian Coffee

Colombian coffee has long shed its reputation as inferior or base-grade coffee. In recent years, through competitions, people have come to better understand Colombian coffee. The mainstream consists of smaller, rounder, and more complete coffee beans, such as those from the Narino region and Oporapa in Huila province.

Artisanal Production Excellence

Coffee produced by large coffee farms is typically for commercial use. Coffee from small-production, small-plantation farms lacks earthy flavors, offering absolute balance and gentleness with a pure, sweet taste that continuously attracts people's palates and brings coffee enthusiasts infinite surprises. This Nariño coffee is managed by the renowned Hacienda La Minita estate in the specialty coffee industry, which applies the same quality management standards. It's grown in the high-altitude mountainous region of Nariño, Colombia, at over 6,000 feet above sea level. After harvesting, the coffee cherries are processed at the "Reserva del Patron" processing facility.

Precision Processing Methods

The processing methods at "Reserva del Patron" are quite refined. They don't accept coffee cherries from the earliest or latest harvests of the season, selecting only the most mature, plump berries with optimal growth conditions. Furthermore, whether in washing, screening, drying refinement, or secondary screening, every step is handled with meticulous care. These efforts ultimately manifest in the cup. This coffee features clear, delicate acidity, dairy notes, floral aromas, nutty fragrances, and a rounded mouthfeel—all superior to other Colombian coffees, offering an overall clean and refreshing flavor profile. This coffee is also designated as the coffee of choice for the Vatican.

The Nariño Terroir

The Nariño region is located on Colombia's western coast and is the highest altitude area in the country. Limited by topographical constraints, local small-scale coffee farmers operate extremely small plots, manually harvesting ripe coffee cherries. As this region is not far from the El Galeras volcano, the volcanic geology provides the soil with rich nutrients, making Nariño one of Colombia's top premium coffee-producing regions. Colombia, spanning both northern and southern hemispheres, typically has two harvests per year in most regions. However, Nariño, located further south, has only one harvest during spring and summer, resulting in overall lower production compared to the famous southern region of Huila. During the non-coffee harvest season, small farmers engage in Figue processing work.

Colombian Coffee Classification

Colombian coffee is primarily classified by green bean size: 16-18 mesh is called Supremo, 14-16 mesh is Excelso, and smaller than 14 mesh is classified as Usual Good Quality. However, coffee bean size is not the sole determinant of coffee quality.

Flavor Profile

Colombian coffee has always been cherished for its balanced, full-bodied taste and bright, lively fruit acidity, while coffee from the Nariño region is particularly renowned for its intense aroma and sweetness.

Brewing Recommendations

FrontStreet Coffee's brewing recommendations for Colombian Nariño:

V60/1:15/90°C/Time: two minutes

Tasting Notes

The flavor is aromatic, mellow, and smooth, with strong fruity aromas and sweet fruit flavors. For those who prefer light roasts, you can appreciate its bright, gentle acidity, fruity notes, and sweetness.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, offering both famous and lesser-known coffee beans, along with online store services. https://shop104210103.taobao.com

Important Notice :

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