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Nariño Supremo origin in Colombia

Colombia

Huila, Nariño and central Andes

Colombia / Huila, Nariño and central Andes

Nariño Supremo

Colombia · Andes Lab

MediumWashed$17.00

An approachable, balanced everyday Colombian with caramel sweetness and a comforting chocolatey finish.

Why this coffee works

This is the catalog's easy Colombian anchor: balanced acidity, caramel sweetness and a familiar cocoa finish.

Flavor notes

caramelred applemilk chocolatebalanced
Variety
Caturra and Castillo
Producer
Narino smallholders
Process
Washed
Roast
Medium
Altitude
1900 m · High Andean
Harvest
Main crop October to February

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Acidity

Red apple

Body

Round

Sweetness

Caramel

Finish

Milk chocolate

Brew guide

Start with Batch brew

Rest 5-18 days off roast
Ratio
1:16
Grind
Medium
Temp
93 C
Time
4:30

A dependable daily profile that tolerates slight grind variation.

Buying note

Pairing and lot context

Lot
Regional Supremo lot
Pair with
Butter croissant or granola
Best window
5-18 days off roast

Preparation methods

Choose the equipment by the cup you want

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Origin

Colombia shapes this coffee

Colombian Andes

Huila, Nariño and central Andes · 4.57, -74.30

Terrain

Andean farms with varied microclimates and high-elevation valleys.

Seed context

Colombian lots often combine classic varieties with newer selections, so sweetness and acidity can be very balanced.

Cup expectation

Expect caramel, red fruit, citrus, stone fruit or chocolate depending on variety and region.

Brew context

Pour-over, batch brew and AeroPress are reliable starting points before dialing in espresso.