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Geography & Terroir
Region: Nariño Department, southwestern Colombia
Altitude: 1,500–2,100 meters above sea level, among the highest coffee-growing elevations in the country
Soil: Rich volcanic soil from the Galeras volcano, packed with minerals that nourish the coffee plants
Climate: A unique mix of hot Pacific winds and cold mountain air slows bean maturation, allowing sugars and acids to develop more fully
This terroir creates beans with exceptional clarity and depth of flavour.
Flavour Profile
Narino coffee is prized for its bright acidity and smooth body. Common tasting notes include:
Citrus (lemon, orange, tangerine)
Nutty undertones (hazelnut, almond)
Sweet caramel or chocolate hints
Floral accents in lighter roasts
The result is a cup that is crisp, clean, and layered, making it ideal for pour-over or cupping.
History & Recognition
Coffee cultivation in Nariño dates back to the 19th century, with smallholder farmers passing down traditional methods.
The region has won multiple awards in Cup of Excellence competitions, cementing its reputation in the specialty coffee world.
Narino beans are often exported as single origin lots, highlighting their unique terroir rather than blending them with other Colombian coffees.
Brewing Recommendations
To highlight Narino’s complexity:
Pour-over (V60, Chemex): Best for showcasing bright acidity and citrus notes.
Espresso: Produces a balanced shot with nutty sweetness.
French Press: Brings out the smooth body and caramel tones.
Why Narino Coffee Stands Out
| Attribute | Narino Coffee Highlights |
|---|---|
| Altitude | 1,500–2,100 m (very high) |
| Soil | Volcanic, mineral-rich |
| Flavor | Bright acidity, nutty, citrus |
| Recognition | Cup of Excellence awards |
| Brewing | Ideal for pour-over & espresso |