Colombia Nariño Washed Colombia Nariño FNC Washed Chocolate Aftertaste

FrontStreet Coffee - Colombia Narino FNC Premium Coffee Introduction

Colombia Supremo Narino FNC

Narino enjoys natural conditions made for high-quality coffee. Sitting close to the equator at roughly 1 degree north latitude, it receives abundant sunshine year-round. The steep mountains and narrow slopes create a diversity of temperature zones, and warm, moist air rising from the canyons shields the high-altitude plantations from frost - allowing coffee to be cultivated successfully as high as 2300 meters. Volcanic soil supplies the trees with rich nutrients.

Narino's annual rainfall follows a single-peak pattern, with one rainy season running from October through May of the following year. Even in the dry months, though, warm currents carried by trade winds from the southern continent meet cool nights and generate water vapor, supplementing the trees' moisture. Typically, after a stretch of dry weather followed by rain, the coffee trees burst into flower. In Narino, the first rains in September trigger flowering; from April of the following year the harvest begins in earnest, and at higher altitudes it can stretch on until August.

Non-Profit Agricultural Cooperative

The agricultural cooperative behind this Narino coffee was founded on February 18, 2003, in the town of La Union in the Narino region of southern Colombia. It is a non-profit cooperative built from both social and economic perspectives, with the purpose of adding value to coffee through autonomous processes and uniting its partners, estate owners, farmers, and the wider community.

The cooperative gathers coffee from 21 partners and 100 coffee-growing families. The combination of harvesting and post-harvest processing produces coffee with a special appearance and distinctive taste - prominent aromatics and high acidity, forming a classic, mild-flavored cup. Its unique temperament has created demand that outstrips supply worldwide.

The climatic conditions of Narino shape its distinctive flavor profile, including:

1. Average annual solar radiation of 1666 hours
2. A rainfall cycle of 1866 millimeters
3. Rich organic soil formed from abundant volcanic ash, making coffee cultivation possible at such high altitudes, with an average temperature of 19.9°C, maximums of 25.9°C, and minimums of 16°C.

Fermentation

Most farms pay particular attention to fermentation, drawing on years of accumulated experience to get it right - this is what preserves the diverse character of the origin. The depulped beans rest in clean containers for approximately 16 hours.

Washing

Careful producers confirm that fermentation is complete, then begin washing the beans, using clean water to remove the mucilage.

Drying

After washing, the beans are sun-dried for approximately 8 days to bring the moisture down, holding it at 10-12% for proper preservation. The dried beans are packed in natural fiber bags, after which the parchment is hulled off.

Flavor Profile

Citrus, red apple, caramel, high acidity, and a long-lasting chocolate aftertaste. Bright acidity, medium body, sweet flavor, very clean and soft, with remarkably prominent aromatics.

Knowledge Point: Colombian coffee is one of the few specialty coffees sold worldwide that carries a country's name.

In Summary

FrontStreet Coffee is a specialty coffee research establishment dedicated to sharing coffee knowledge with everyone. Our unreserved sharing exists for one purpose: helping more friends fall in love with coffee. We also hold three discount coffee events every month, because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest possible prices. This has been FrontStreet Coffee's mission for the past six years!

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile - at home in espresso blends and single-origin pour-overs alike, spanning fruity and bright, full-bodied, and aromatically floral styles. To get to know the country's flagship region, try FrontStreet Coffee's washed Huila beans. Huila, in the southern central cordillera, is Colombia's most famous specialty coffee region: hill country above 1,500 meters where the nation's most important rivers converge, bringing abundant water and humidity. Roasted medium-dark, it highlights black chocolate and nutty sweetness with moderate crema and a full body - great for pour-over and French press, and equally capable in a moka pot or espresso machine for Americanos and lattes.

For a taste of Colombia's innovative side, FrontStreet Coffee's Finca La Frontera (Dividing Line) Sidra uses anaerobic natural processing - fermentation in a sealed, pressure-rated stainless tank where temperature, time, and pH are all controlled. The oxygen-free fermentation coaxes out extra tropical fruit aromatics, and at a light-medium roast it delivers passion fruit, grape, apricot, and dried-fruit flavors whether brewed as pour-over, cold brew, drip bag, or moka pot.