High in the mountains of Buesaco, Nariño, coffee grows across steep volcanic terrain at elevations reaching more than 2,000 metres above sea level.
The combination of rich volcanic soils, cool mountain conditions and warm air rising from the valleys below helps cherries mature slowly, developing the sweetness and complexity Nariño coffees are known for.
But there’s something a little different about this one.
Rather than the washed processing traditionally associated with the region, this smallholder lot has undergone a honey process, where some of the coffee cherry’s sticky fruit mucilage remains around the seed while it dries.
The result is a beautifully rounded Colombian coffee with plenty of natural sweetness. In the cup, we find warm pear pastry, panela and honeycomb, alongside soft yellow fruit and a rich, comforting body.
Sweet, balanced and incredibly easy to drink. If you like your coffee with plenty of sweetness without things getting too wild, this is a very good place to start.
