Day 18 of the RISE Coffee Countdown Calendar - Colombia, Nariño
Origin: Colombia
Location: Nariño
Altitude: 1,800 masl
We have read a lot about MASL and you will have tried a variety of coffee at different altitudes, read all about how it affects your coffee here
Bean: Arabica
Varietals: Mixed
Process: Washed
Tasting notes: Chocolate, Caramel and apricots
Why Alice and Ben love it: A classic Colombian coffee that goes perfect in your cafetière or espresso machine! Also works great in a filter due to the fruity undertones of the volcanic mountain grown coffee.
About the coffee:
Nariño coffee is grown at altitudes that reach 2,300m, some of the highest altitudes at which coffee is grown in the world. Nariño benefits from the micro-regions that operate within the department. They can change according to any number of factors: altitude, orientation, proximity to mountain peaks. Different regions within Nariño, such as Buesaco, La Florida and Sandona, have developed their own unique flavour profiles according to their own particular micro-climatic conditions.
The Department of Nariño is located in the southwest of Colombia, just above the equator and on the border with Ecuador. The region is strikingly mountainous and boasts 5 volcanoes; Chiles (4,718m), Cumbal (4,764m), Azufral (4,070m), Doña Juana (4,250m) and Galeras (4,276m). The Galeras volcano has an interesting history; it had been active for at least a million years before going through a period of 10 years of dormancy up until 1988, when it became active again. Since then it has been fairly active and the last eruption in 2013 affected some of the settlements at the base of the volcano. Since then it has been fairly active, with the last eruption in 2013 when it affected some of the settlements at the base of the volcano.
Producers in this region are small-holders, who manage their own self-sufficient wet-mills and patios (open or covered) for drying. Depending on the conditions, fermentation can range from 12 up to 48 hours. Some producers will add several layers of wet parchment over a few days which is thought to add complexity to the fermentation process and final cup profile. Nariño is blessed with some of the best drying conditions in the country due to the micro-climate and high altitude of the region; providing lower relative humidity, more wind and more sunny days than other areas of the country.
