NARIÑO

Honey, Chocolate, Orange, Citric Acid, Almond, Caramel, Brown Sugar, Stone Fruit, Panela, Plum, Black Currant, Herb-like, Apricot, and Chocolate notes.
Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Nariño
VARIETY

Variety

Blend
ALTITUDE

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.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Nariño Producers
Regional
8X2A3847

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