NARIÑO

CATEGORY 
Community
VARIETY 
Caturra & Castillo
PROCESS 
Washed
ALTITUDE 
1.600 MT


FARM  
Regional
REGION
Nariño
MUNICIPALITY  
Sandona-Chachauy
PROFILE
Almond, caramel, citric acid, green tea."
HISTORY: 
The story of this fantastic coffee starts with a group of farmers from Nariño! These farmers, hailing from the charming regions of Sandona and Chachauy, joined forces to create something truly special. Their secret sauce? A simple 24-hour fermentation process that each farmer carries out on their own turf. After the magic of fermentation, they gather their beans and head to the solar dryer, where all the coffees mingle and dry together under the sun. It's like a coffee party in there! This communal drying session ensures a consistent and top-notch profile for each batch. And just when you thought it couldn't get any cooler, they let those beans chill in grain pro bags for a whopping 125 days before milling. Now that's what we call dedication to perfection!
PROCESS DESCRIPTION: 
The process begins with a 24-hour mucilage fermentation, followed by a thorough wash to eliminate any residue. Next, on the drying patio, the beans bask in the sun, forging a consistent profile through mingling and exchanging flavors. After a serene stabilization period, they venture to the mill, polished and primed for your cup.

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