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. 

While Colombian coffee producers are now famous for pushing the boundaries of coffee processing methods, this particular coffee is a traditional washed lot. While perhaps not as exciting at first glance as something like an anaerobic natural or a co-ferment, washed coffees are by no means boring. Unlike in other processing methods, for washed coffees the flavour starts and ends with the sugars and nutrients contained in the bean itself, the seed of the coffee cherry. The flavours that end up in the coffee bean and therefore in your cup are therefore directly attributable to the coffee’s terroir, farming conditions and methods, and variety, and tend to come out bright and clear. 

Phaedon's tasting notes

Just when you thought classic washed Colombians had been crowded out by all the funky fermentations, Rosetta has released a welcome reminder about where we've all come from. This is the kind of coffee we used to get excited about before anaerobic was a thing, and I reckon we should still get excited about this kind of lot.

Sure, it may not be funky, it may not be wild;,it may not overwhelm your senses with its fruity fermented notes, but it's clean, it's crisp and it's beautifully balanced. With some bright but not overpowering acidic notes, brown sugar sweetness and a relatively delicate body, this coffee's a delight in most brew methods. I found it particularly so in a pour-over, a plunger and even a moka pot brew.

Rosetta’s notes

Style: Classic
Flavour profile: Juicy and clean, crisp green apple, brûléed sugar

“There’s something truly special about a well-executed Colombia washed coffee. Its clarity and elegance stem from high-altitude farms, fertile volcanic soil, and a climate that nurtures exceptional quality. Extending this coffee’s development phase during the roast draws out the inherent sweetness, resulting in a balanced, approachable cup that shines both on its own and with milk—ideal for any time of day.”

Coffee details from Rosetta

• Altitude: 2150 masl
• Processing: Washed
• Varieties: Various
• Region: Buesaco, Santa Fe, Nariño,
• Country: Colombia
• Producer: Arley Gomez
• Harvest: 2024