Producers in this region are small-holders, who manage their own self-sufficient wet-mills and patios (open or covered) for drying. Depending on the conditions fermentation can range between 12 up to 48 hours. Some producers will add several layers of wet parchment over a few days which is thought to add complexity to the fermentation process and final cup profile. Nariño is blessed with some of the best drying conditions in the country due to the micro-climate and high altitude of the region; providing lower relative humidity, more wind and more sunny days than other areas of the country.
Colombia Nariño Volcanic Highlands
Nariño coffee is grown at altitudes that reach 2,300m, some of the highest altitudes at which coffee is grown in the world. Nariño benefits from the micro-regions that operate within the department. They can change according to any number of factors: altitude, orientation, proximity to mountain peaks. Different regions for example of Buesaco, La Florida or Sandona within Nariño have all developed their own unique flavour profiles according to their own particular micro-climatic conditions.