What is the geographical location of Colombia's Nariño coffee region? What processing methods are used for Nariño coffee?

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Geographical Location of Colombia's Nariño Coffee Growing Region and Processing Methods

Colombia is currently the world's third-largest coffee-producing country, surpassed only by Brazil and Vietnam. Commercial coffee cultivation began in the 1830s, and by the 20th century, coffee had become the largest export agricultural commodity. The mountainous terrain combined with diverse tropical microclimates provides ideal growing conditions. With 75% of total production exported abroad, coffee has become the most important source of foreign exchange income for the country.

Nariño is located in the southwestern corner of Colombia and represents the highest region in the country. Coffee grows on the high mountain slopes of the western coast. This region is a primary supplier for Starbucks Coffee, with only top-quality coffee beans from small farms having the opportunity to be exported. It has earned the reputation of "Pope's Holy Grail," and ZhiDa Coffee selects carefully chosen beans from very small farms in the Nariño region.

Nariño Coffee Growing Region

The Nariño growing region is situated in the Andes Mountains in southeastern Colombia, bordering Ecuador. The natural geographical environment divides the Nariño region into three major terrains: first, the plains along the Pacific coast; second, the Amazon basin; and third, the Andean mountains. The Nariño region is located near latitude 0° at the equator, where the daily sunlight hours received throughout the year are nearly identical, with an average of approximately 2,000 sunlight hours annually.

Simultaneously, the region's location and geographical environment, suitable average annual temperature for coffee growth, stable temperature variations between morning and evening, annual rainfall, and soil rich in organic matter enable coffee trees in the Nariño region to thrive at high altitudes, which significantly influences the flavor and aroma of the coffee.

The Nariño coffee growing region is produced by 37 municipalities in the Nariño province. Located near latitude 0° at the equator, the daily sunlight hours received throughout the year are nearly identical, with an average of 1,666 hours of sunlight annually. At the same time, the region's location and geographical environment, suitable average annual temperature for coffee growth, stable temperature variations between morning and evening, and annual rainfall allow coffee trees in the Nariño region with rich organic soil to thrive at high altitudes, which significantly influences the flavor and aroma of the coffee. The daily sunlight hours received throughout the year are nearly identical, with an average of 1,666 hours of sunlight annually. At the same time, the region's location and geographical environment, suitable average annual temperature for coffee growth, stable temperature variations between morning and evening, and annual rainfall allow coffee trees in the Nariño region with rich organic soil to thrive at high altitudes, which significantly influences the flavor and aroma of the coffee.

Traditional Processing Methods and Harvest

Traditionally, ripe coffee cherries are processed using the washed method. Over the past 15 years, Colombia's Coffee Research Center has developed an eco-friendly system that requires minimal water processing, reducing water resource pollution by 90% and water usage by 95%. This processing method not only effectively maintains the ecosystem but also produces better quality. Small farms spread the parchment coffee beans on the flat roofs of their homes for sun-drying.

Colombia's favorable climate and significant temperature differences mean that there is production almost year-round depending on the region. The main harvest period is from October to February of the following year, with November and December being the peak harvest months. Main varieties include Caturra, Colombia, Typica, Bourbon, Maragogype, and Tabi. Across the country, farms and cooperatives of all sizes are operated by more than 500,000 farmers, distributed across 590 municipalities and 14 major coffee-producing regions—including Nariño, Cauca, Meta, Huila, Tolima, Quindio, Caldas, Risaralda, Antioquia, Valle, Cundinamarca, Boyacá, Santander, and Norte de Santander. In total, 2 million Colombians depend on coffee cultivation for their livelihood, contributing 12.5% to the local agricultural GDP.

Coffee Classification and Flavor Profile

Colombian coffee classification is primarily based on green bean size. Beans sized 16-18 screen are called Supremo, 14-16 screen are Excelso, and smaller than 14 screen are classified as Usual Good Quality. This batch belongs to the Excelso category, but coffee bean size is not the sole determinant of coffee quality. Colombian coffee has long been favored for its balanced, full-bodied taste and bright, lively fruit acidity. Coffee from the Nariño region is particularly renowned for its strong aroma and sweetness.

Flavor Profile

Flavor: The coffee has a mellow and smooth taste with strong fruit aroma and sweet fruity notes. For those who prefer light roasts, you can taste its bright, gentle acidity, fruit fragrance, and sweetness.

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio of 1:15, using 15g of coffee grounds. First pour 25g of water and let it bloom for 25 seconds. Second pour up to 120g and stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time should be around 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors in the front, middle, and back sections of the coffee extraction. Because the V60 has many ribs and drains quickly, stopping the water flow can help extend the extraction time.

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