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Colombia Narino Soto

From the highlands of Nariño comes a coffee that stands out for both its origin and its process. Grown by the Inga community in the village of Aponte, this lot is honey processed—a method where the sticky fruit mucilage is left on the beans during drying, creating a cup that bridges the gap between washed clarity and natural sweetness.

In the cup, expect a layered profile: red fruit brightness, raw sugar sweetness, and a silky body that lingers with a touch of spice. The combination of Caturra and Castillo varieties thrives in these volcanic soils, producing a complex yet approachable Colombian coffee.

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Our calculator assumes 8oz cup with 10g coffee, but you may use more or less depending on your strength preference. This is just an estimation.

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ABOUT THIS COFFEE

NOTES

Peach Rings, Rich Chocolate

ELEVATION

1600 - 1900 masl

VARIETY

Caturra, Castillo

PROCESS

Honey

Customer Reviews

Based on 5 reviews
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(1)
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(3)
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M
MYRON LAUTENSCHLAGER
LITTLE TOO MILD FOR MY CURRENT TASTE

LITTLE TOO MILD FOR ME, MY NEW TREND IS TO A DARKER ROAST. i BLENDED THE OLOMBIA WITH THR DARK ROAST AND LOVED IT!

J
Joe Skare
Really Smooth And Delicious

I tried this at the suggestion of your staff and was not disappointed! It's always great to get that delicious, full body of flavor with no bitterness whatsoever. It's weird timing that I would get this email asking for my review this morning because, at the risk of embarrassing myself, I just sat down with a fresh cup this morning and said, out loud to myself, "holy cow...this is REALLY good coffee." Fortunately I was alone at the time. Thanks for the suggestion. I will order this again!

J
Joan
Much better than plain Colombian

Much better than plain Colombian. Great aroma!

M
Matt
Great coffee! The tasting notes were right on point and work well brewing with a V60

Great coffee! The tasting notes were right on point and work well brewing with a V60. If you’re a fan of light roast give this a try.

N
Nancy Huckabee
Great start to any day kinda coffee

I loved this but oddly it tasted best to me when I made it in my drip coffee pot. Maybe I just need to figure out its unique pour over process. The aero press was good but drip was the best. I’d buy it again.