Colombian Pour-Over Coffee Flavor Profile - Nariño Bean Tasting Guide

FrontStreet Coffee - Colombia Narino Supremo Brewing Guide

Narino is a department of Colombia and is also recognized as a specialty coffee producing region. Located in southern Colombia, it borders Ecuador to the west, the famous Cauca region to the north and the Huila region to the east. It is one of the three major producing areas in southern Colombia, alongside Cauca and Huila, and is renowned for producing high-quality coffee with rich fruity acidity, good sweetness, medium body and distinct nutty characteristics. It is an excellent choice for a single-origin blend or for drip coffee.

Because of Narino's unique geographical setting, close to the equator with high mountain terrain, the average cultivation altitude is relatively high, reaching around 2,000 meters. The region's average temperature is the lowest among all Colombian producing areas, with an annual mean of 19.9°C, ranging from a minimum of 16°C to a maximum of 25.9°C.

The lower temperature slows the growth cycle. During this extended growth period, coffee can accumulate more sugars and form more organic acid compounds, and those sugars and organic acids ultimately create the unique acidity and sweetness characteristic of coffee from this region.

Colombia Narino Supremo SC17/18

Region: Colombia Narino Premium SC17/18

Grade Classification: Supremo

Varieties: Caturra, Castillo, Others

Altitude: 1,860~2,220 meters

Processing Method: Washed

Flavor Profile: Apple, Maple Syrup, Red Caramel, Well-Balanced

Brewing Recommendations: Grind: BG-6W, Temperature: 90°C (depending on bean resting period), Time: 1:50, Ratio: 1:15, Bloom: 25-30 seconds

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FrontStreet Coffee Recommendation

Narino's cool climate gives a cup that balances fruit acidity with deep sweetness, and FrontStreet Colombia Huila is a close cousin in style. From the country's most famous specialty region and medium-dark roasted, it delivers black chocolate and nutty sweetness with moderate oil and a full body, equally at home in a pour-over, a French press, a moka pot or an espresso machine. For a more fruit-forward Colombian, FrontStreet Colombia Finca El Diviso Sidra uses an anaerobic natural process and a medium-light roast for passion fruit, grape, apricot and preserved fruit notes. For the Narino-style cup, brew at 90°C with 15g at 1:15, a BG-6W grind, a 25-30 second bloom and a total time near 1:50.