Bordering Ecuador to the south, the region of Nariño experiences unique climate conditions that allows coffee to thrive at higher altitudes compared to the rest of the country. The dramatic slopes and valleys collect warm humid air during the day which creeps up the mountains to the coffee trees at night.
Colombia typically wet-processes its coffees - depulping ripe cherry and dry-fermenting the mucilaged seeds in open air for 12-36 hours before washing and drying in parchment. This lot from
La Florida brings a rich texture and sparkling acidity to the cup, enjoyed with milk or as a black coffee.