Inside a Nariño micro-lot at 2,000 metres

In Nariño most farms are smaller than two hectares. Volcanic soil and cold nights slow everything down, and the cup rewards that patience with jasmine and citrus.

Why it works

Many producers here process their coffee as honey: part of the fruit stays on the bean while it dries, adding body and sweetness.

Step by step

1. Farms under two hectares, picked by the family.
2. Honey process: drying with part of the mucilage.
3. Cool nights that keep acidity bright.

Up here the coffee grows as slowly as we live.

Volcanic soil, cold nights and tiny farms: why Nariño produces some of the most floral coffees in Colombia.