This coffee is a direct reminder of such diversity across South America because coffee from Nariño is markedly different from coffee grown in other regions of Colombia. The flavor profiles of Nariño region coffees are impacted by growing altitudes sometimes as high as 2200 m.a.s.l., low humidity, and often quite dry conditions during harvest.
The producer of this coffee, Edgar Meneses, operates Finca Los Idolos with his partner Marleny Lasso. The farms in this area are often very small and remote due to the steep and difficult terrain; this is true of Finca Los Idolos as well. Edgar and Marleny’s operation is small, clean, and has excellent processing systems in place to maintain high quality.
They pick the coffee in several passes as it ripens. This particular lot is fully washed in the traditional way, as most coffees coming out of this region still typically are, though some producers are beginning to experiment with other processing methods. A fully washed coffee like this one is picked, pre-sorted for quality, then the skin and fruit are removed with a small mechanical de-pulper. The coffee is wet fermented for 12-14 hours, then washed, and dried. The drying process most often takes place in covered parabolic driers, and when these dryers are well ventilated, the drying process takes 10-18 days. The dried coffee is then delivered to the Bodega for further analyzation, and quality control.
Finca Los Idolos
Brucelas, a small community in Buesaco, Nariño
Volcanic, Subtropical highland
46.76 nok per kg
Medium, great for filter coffee or a bright espresso
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Passionfruit & pineapple
Sold out. Get ready for a flavour explosion! This is an absolutely wild tasting coffee from the Gigante region in Colombia and the first ever naturally processed Tabi variety that we've had the pleasure to share with you.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.