NARIÑO

Honey, Chocolate, Orange, Citric Acid, Almond, Caramel, Brown Sugar, Stone Fruit, Panela, Plum, Black Currant, Herb-like, Apricot, and Chocolate notes.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Nariño

Variety

Blend

Altitude

1.600 MT

Washed

The process for this project consists of a short fermentation of 24 hours in mucilage on each of the producers involved and then washing the coffee to be taken to a drying patio where all the coffee is dried together and also homogenized to have a more consistent profile. Afterward, the coffee is stabilized for 15 to 25 days before being milled.