This coffee is rich in flavors of toasted almond, dark chocolate and has a crisp citrus finish.

Almond, Chocolate, Citrus 
Nariño is produced in 37 municipalities of the Nariño department and in three municipalities in the south of Cauca, all of which are located in the Andes. The main coffee producing areas in the region are situated close to the Galeras volcano—known as the Western Zone of Nariño—and to the south and east of the Río Patía canyon—known as the Northern Zone.

Because it is close to the equator, with latitudes close to 0, Café de Nariño receives a relatively constant number of sun light hours all year round. Both because of its location and because of its geographical accidents and craggy mountains, the region’s coffee plantations are subjected to average temperatures and particular daily temperature ranges that have a clear effect on the coffee’s flavor and aroma.  These conditions give to this coffee its particular taste: highly acidic, medium bodied, with a pronounced aroma and a clean sweet flavor and the intrinsic mildness of Colombian coffee. 

The La Florida is washed, fermented for 14 to 16 hours, and is dried on raised beds for 10 to 12 days.

$ 16.00 / 12 oz.

Specifications

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Flavors

This coffee is rich in flavors of toasted almond, dark chocolate and has a crisp citrus finish.

Almond, Chocolate, Citrus 
Nariño is produced in 37 municipalities of the Nariño department and in three municipalities in the south of Cauca, all of which are located in the Andes. The main coffee producing areas in the region are situated close to the Galeras volcano—known as the Western Zone of Nariño—and to the south and east of the Río Patía canyon—known as the Northern Zone.

Because it is close to the equator, with latitudes close to 0, Café de Nariño receives a relatively constant number of sun light hours all year round. Both because of its location and because of its geographical accidents and craggy mountains, the region’s coffee plantations are subjected to average temperatures and particular daily temperature ranges that have a clear effect on the coffee’s flavor and aroma.  These conditions give to this coffee its particular taste: highly acidic, medium bodied, with a pronounced aroma and a clean sweet flavor and the intrinsic mildness of Colombian coffee. 

The La Florida is washed, fermented for 14 to 16 hours, and is dried on raised beds for 10 to 12 days.

Sourcing and Processing Information

This coffee is rich in flavors of toasted almond, dark chocolate and has a crisp citrus finish.

Almond, Chocolate, Citrus 
Nariño is produced in 37 municipalities of the Nariño department and in three municipalities in the south of Cauca, all of which are located in the Andes. The main coffee producing areas in the region are situated close to the Galeras volcano—known as the Western Zone of Nariño—and to the south and east of the Río Patía canyon—known as the Northern Zone.

Because it is close to the equator, with latitudes close to 0, Café de Nariño receives a relatively constant number of sun light hours all year round. Both because of its location and because of its geographical accidents and craggy mountains, the region’s coffee plantations are subjected to average temperatures and particular daily temperature ranges that have a clear effect on the coffee’s flavor and aroma.  These conditions give to this coffee its particular taste: highly acidic, medium bodied, with a pronounced aroma and a clean sweet flavor and the intrinsic mildness of Colombian coffee. 

The La Florida is washed, fermented for 14 to 16 hours, and is dried on raised beds for 10 to 12 days.


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