Colombia Narino Experimental Natural
TASTING NOTES: Exotic | Black Cherry & Dark Chocolate
ORIGIN: Buesaco Narino Colombia
PROCESS: Experimental Natural Process
Suggested Listening: Doves "Snowden"
The Andes of northern Nariño creates a rugged and broad landscape for coffee production, high altitudes and steep slopes produce world class coffee. The area's coffee producers are overwhelmingly small and remote, which until the past decade kept them largely undiscovered in Colombia’s microlot market. The municipalities of Buesaco and La Unión, not far from Chachagüí, were some of the first municipalities to gain international attention with competition-winning coffees, bringing buyers with strong beliefs in the potential of Nariño’s high altitudes, volcanic soil composition (the department has 6 of Colombia’s 16 volcanoes), and willing producers.
Prior to setting the cherry to dry naturally on raised beds, this coffee has undergone an experimental curing step that until recently was almost unheard of, but is becoming more common among quality-minded producers. This involves bagging the cherries just after picking and allowing the whole fruit to cure in a low-light, low-oxygen environment for multiple days.
The effect of the curing stage, when done well creates a concentrated tartness in the final cup reminiscent of a cherry syrup. In an otherwise high-elevation, complex coffee such as this one, the experimental note adds a certain kick to the rest of the coffee’s balance.
Black cherry with a super decadent dark chocolate finish. Definitely a walk on the coffee wild side.