Colombia Nariño Washed Colombia Nariño FNC Washed Process Chocolate Aftertaste

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FrontStreet Coffee - Colombia Nariño FNC Specialty Coffee Introduction

Colombia Supremo Nariño FNC

Nariño possesses natural conditions for producing high-quality coffee. Located near the equator at approximately 1° north latitude, it enjoys sufficient sunlight throughout the year. The rugged mountains and long, steep slopes create temperature diversity. Warm, moist air currents rising from the canyons protect high-altitude coffee from frost threats, allowing coffee to be successfully cultivated at altitudes up to 2,300 meters. Volcanic soil provides abundant nutrients for coffee growth.

Nariño's annual rainfall follows a peaked distribution pattern, with one rainy season lasting from October of the current year to May of the following year. However, even during dry months, warm currents brought by trade winds from the southern continent meet with cool nights, producing water vapor that replenishes moisture for the coffee trees. Typically, after a period of continuous dryness followed by rainfall, coffee trees enter their flowering season. In Nariño, after the first rainfall in September, the coffee flowering season arrives; 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 Nariño coffee was established on February 18, 2003, 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.

The cooperative collects coffee from 21 partners and 100 coffee-growing families. The combination of harvesting and post-harvest processing creates coffee with special appearance and unique taste characteristics. It has distinct aromas and high acidity, forming a typical, mild-flavored coffee whose unique qualities make it in high demand worldwide.

The climatic conditions of the Nariño production area contribute to its special flavor profile for the following reasons:

1. Average annual solar radiation of 1,666 hours
2. Rainfall cycle of 1,866 millimeters
3. Rich organic soil formed from abundant volcanic ash makes it possible to cultivate coffee in such high-altitude areas with an average temperature of 19.9°C, with maximum values reaching 25.9°C and minimum values of 16°C.

Fermentation

Most farms pay special attention to the fermentation step, using years of accumulated experience to ensure it is completed correctly. This ensures the diverse characteristics of its origin. The pulped coffee beans 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 about 8 days, allowing moisture reduction to maintain 10-12% moisture content for proper bean preservation. The dried beans are packaged in natural fiber bags, after which the husks surrounding the beans are removed.

Flavor Profile

Citrus, red apple, caramel, high acidity, long-lasting chocolate aftertaste. High acidity, medium body, sweet flavor, very clean, soft, with very distinct aromas.

Knowledge Point: Colombian coffee is one of the few single-origin coffees sold worldwide that bears a country name.

Brief

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