Smooth and citric notes with high acidity.
This region located in the southwest of Colombia, facinating because of its topography and proximity of the Ecuator, produces a relatively constant number of hours of sunlight throughout the year, making coffe from Nariño unique. In cold areas, the plant grows slowly and processes more sugars and acids that translate into a smooth, sweet coffee.
Mild coffees are characterized for having a pronounced aroma, with higher acidity and low body. Their beans have a roasting point between medium and light.
In the Colombian Andes, where the coffee cherries ripen more slowly due to the cold and thus increasing form of sugar, arises, thanks to a unique ripening process, an incomparably delicate coffee, which is unique worldwide.
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