Colombia is one of the most famous and celebrated coffee producing countries in the world, in both the specialty and commodity markets, and it’s easy to figure out why that is. The Latin American country is one of the largest coffee producers by volume, and is specifically lauded for its consistently excellent specialty-grade Arabica coffee. Thanks to its ideal and varied growing environments, and its slew of talented farmers and producers, some of the best coffee in the world comes from Colombia on a regular basis. 

This particular Colombian coffee, roasted by our friends at Rosetta, actually comes from one of Colombia’s lesser-known growing regions. Unlike the famous Huila, or the members of Colombia’s celebrated Coffee Triangle (Caldas, Quinido, and Risaralda), Nariño doesn’t feature especially often in nerdy coffee discussions. That’s not to say it doesn’t deserve the same appreciation though. In fact, Nariño boasts an amazing terroir that makes its coffee unique among even other specialty Colombian lots. 

The region is one of the most challenging places to grow coffee, due to its extremely high altitudes and limited arable land. Most coffee farms here are found on small plots perched 2000 - 2200 metres above sea level, and the area is characterised by an extremely dry climate by coffee farming standards. This exceptional altitude and unique low humidity imparts a distinctive flavour profile in coffee grown here. 

This coffee also offers an opportunity to taste a relatively rare processing method in the context of Colombian specialty coffee. Historically, Colombia was known for producing washed lots, but more recently, the country has developed a reputation for the use of innovative processing techniques that involve controlled and extended fermentations. This lot doesn't fall into either of those camps as it is a honey-process, something of a hybrid between a traditional washed lot and a natural where the coffee beans are dried in the fruit. A honey process also undergoes drying in the flesh of the coffee cherry but with more of the fruit removed than in natural processing. It certain parts of the world, Central America most notably, honey processes are seen as a way to get the best characteristics of both washed and naturals.

This coffee should offer a particularly interesting comparative tasting opportunity if enjoyed alongside Rosetta's La Montana release which is from the exact same region, but is a washed process, single estate coffee.

Phaedon's tasting notes

What really impresses me about this coffee is the clarity in the cup. Despite the honey processing, it tastes as clean as any top-quality Colombian washed coffee. It also has that bit of fruitiness to it, and a lively but not overpowering acidity. In most brew methods, I also really enjoyed the lingering honey-like sweetness. I actually enjoyed this coffee most in brew methods that don't feature paper filtration: moka pot, French press, and siphon, specifically. Because it's naturally so delicate and clear, I think the coffee benefits from methods that let a little more oil through.

Rosetta’s notes

Style: Classic
Flavour profile: Jammy & clean, poached pear, honeycomb

“Roasting honey processed Colombian coffees demands precision - too much heat risks scorching the bean’s exterior before the interior is fully developed. When handled with care, this lot rewards that attention to detail with a clean, jammy cup. The honey processing beautifully softens and integrates the signature acidity Colombia’s known for, creating a smooth and juicy profile. Expect notes of poached pear and honeycomb. This coffee shines in filter brews as well as balanced, medium-acidity espresso.”

Coffee details from Rosetta

"This tasty honey processed lot comes from Nariño, one of Colombia’s more remote and elevated coffee-growing regions, known for its rich volcanic soil and farms situated above 2000m ASL. Sourced via San Martin Origin Coffee, it showcases the work of over 250 local producers who deliver their coffee to a central purchasing point, ensuring quality and consistency. Founded in 2019, San Martin Origin Coffee is a family-run exporter focused on traceable, transparently priced specialty coffee. They work with communal lots, microlots, and exotic varietals using innovative processing methods."

• Altitude: 2,050 - 2,200 masl
• Processing: Honey
• Varieties: Various
• Region: Buesaco, Nariño
• Country: Colombia
• Producer: Smallholder farmers of San Martin Origin Coffee Collective