Colombian Pour-Over Coffee Flavor Profile - Nariño Bean Tasting Guide
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FrontStreet Coffee - Colombia Narino Supremo Brewing Guide
Narino is a department of Colombia and 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 (Cauca, Huila, Narino), renowned for producing high-quality coffee with rich fruity acidity, good sweetness, medium body, and distinct nutty characteristics. It serves as an excellent choice for single-origin blends or drip coffee.
Due to Narino's unique geographical environment—proximity to the equator and 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 affects coffee cultivation by slowing down the growth cycle. During this extended growth period, coffee can accumulate more sugars and form more organic acid compounds. These 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
About FrontStreet Coffee
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