Colombian Pour-Over Coffee Flavor Profile - Introduction to Narino Bean Taste Characteristics

FrontStreet Coffee's Brewing Guide: Colombia Narino Supremo SC17/18

Narino sits in southern Colombia, bordering Ecuador to the west, the famous Cauca to the north, and Huila to the east. It is one of southern Colombia's three major producing regions (Cauca, Huila, Narino) and has always been known for high-quality coffee: rich fruit acidity, good sweetness, medium body, and abundant nutty character—an excellent choice for single-origin brews or blends.

Thanks to Narino's unique geography—proximity to the equator and high mountain terrain—its average cultivation altitude is high, around 2,000 meters. The region also records the lowest average temperatures of any Colombian producing region: an annual average of 19.9°C, ranging from 16°C up to 25.9°C.

Those lower temperatures slow the coffee's growth cycle. Over the extended growing period the cherries accumulate more sugars and form more organic acids—the source of the region's characteristic acidity and sweetness.

Colombia Narino Supremo SC17/18

Region: Narino, Colombia

Harvest Period: April-June (75%), October-February (25%)

Grade: Supremo

Varieties: Caturra, Castillo, Others

Altitude: 1,860-2,220 meters

Processing Method: Washed

Flavor Notes: Apple, maple syrup, red caramel, excellent balance

Brewing Recommendations:

Grind Size: Ditting 6.5

Water Temperature: 90-93°C (depending on resting period)

Brew Time: 1:50

Ratio: 1:15

Bloom Time: 25-30 seconds

FrontStreet Coffee Recommendation

FrontStreet Colombia Huila Washed

Colombian coffee suits remarkably wide use: espresso blends, pour-over single origins, fruity-acidic styles, full-bodied styles, and perfume-led styles alike. Huila province, in the southern Central Andes, is the country's most famous specialty region—hill country ringed by mountains, planted above 1,500 meters, where Colombia's most important rivers converge and bring abundant water. To get to know Colombian coffee, start with FrontStreet's washed Huila: roasted medium-dark to bring out black chocolate and nutty sweetness, with moderate crema and a full body—ideal for pour-over and French press, and equally at home in a moka pot or espresso machine for Americano and latte.

FrontStreet Colombia Finca La Divisa Sidra - Anaerobic Natural

Where Colombian coffee was once washed almost exclusively, innovative processing has flourished in recent years. Anaerobic fermentation—a brand-new taste experience, also called carbonic maceration—is simply fermentation in a low- or zero-oxygen environment, usually in a pressurized stainless steel tank where temperature, time, pH, and other data are controlled. Its two best-known forms are anaerobic natural and anaerobic washed. FrontStreet's Sidra coffee is anaerobic natural: after oxygen-free fermentation, the coffee develops more tropical-fruit aromas, and at a medium-light roast—pour-over, cold brew, drip bag, or moka pot—it delivers complex, intense flavors of passion fruit, grape, apricot, and dried fruit.

FrontStreet Specialty Espresso Blend

For home espresso machines and moka pots, baristas strongly recommend FrontStreet's Specialty Blend—an espresso recipe designed for cafés, combining Brazil's creamy nut aromas with Colombia's dark-chocolate sweetness and gentle bitterness. Extraction shows a fine golden crema, and with milk it makes a rich, silky latte. Very beginner-friendly, it also serves as the base for Americano, cappuccino, mocha, and other classic espresso drinks.