*NEW* Narino (Colombia) coffee 250g
*NEW* Narino (Colombia) coffee 250g *NEW* Narino (Colombia) coffee 250g *NEW* Narino (Colombia) coffee 250g *NEW* Narino (Colombia) coffee 250g *NEW* Narino (Colombia) coffee 250g

Our Coffee Roastery is unstaffed Thursday - Saturday so orders placed or enquiries made by email during this time frame will be dealt with on Mondays.

Tasting notes: Mandarin, Lemon Curd

region:  Buesaco, Narino
altitude: 1600 - 2200 masl
varietal: Caturra, Colombia, Castillo
process: fully washed

Production in Colombia is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that coffee is mainly processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. We are continuously working with our export partners to find producers with good practises and methods to produce stable and high-quality cupping coffees.


This washed lot comes from the Narino department which sits in the South-West of Colombia and borders Ecuador. It has a really varied climate according to altitude – it can be extremely hot and humid in the Pacific plains but high in the mountains temperatures drop dramatically. Coffee grows here at some of the highest altitudes in Colombia, with some areas reaching 2200 metres above sea level. The region of Buesaco is known for its quality of coffee, producing lots that have placed in the cup of excellence in Colombia. This producer group is made up of 420 small holders from the towns of Juanambú, Buesaco centro, Santa María, El Naranjal. The smallholders here typically produce washed coffee that undergoes fermentation for 12-16 hours before being dried on rooftops or on raised African beds for 8-14 days weather depending.