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What sets it apart: Nariño near the Ecuador border grows at high elevation with cold nights. Washed lots are often very clean, with bright acidity and delicate sweetness.
How it’s produced and typical processing: In Nariño, production usually sits between 1500–2300 m. Typical processing includes lavado, honey. Harvest is often April–August. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Nariño lots often suggest lemon, fine cocoa, flower and panela. Variety, process and roast shift the profile: use it as a compass within Colombia, not a fixed label.
Typical process in specialty: In specialty, Nariño refines a search inside Colombia: read farm/station, variety and process on the label. Slightly cooler filter water protects high acidity.
Technical notes and common mistakes: Don’t treat “Nariño” as an automatic quality guarantee or as all of Colombia. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 1500–2300 · 1500–2300 m
- Cup profile lemon, fine cocoa, flower and panela
- Brewing hints Slightly cooler filter water protects high acidity.
- Harvest April–August
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