Colombia Azahar Nariño – Slow Food Coffee Coalition

Colombia Azahar Nariño – Slow Food Coffee Coalition

Taste notes: Blueberry, apple, chocolate, buttery

A fruity and full-bodied specialty coffee from Colombia with a beautiful balance of freshness, sweetness, and a soft, creamy mouthfeel.

In the cup, you'll find juicy notes of blueberry and apple, providing lively fruitiness, balanced by a round chocolate sweetness and a slightly buttery body. A complex yet very approachable coffee that's perfect for both everyday enjoyment and connoisseurship.

Suitable for: Filter, pour over, and French press

Quick facts

• Origin: Colombia, Nariño
• Producers: 17 smallholder farmers
• Collaboration: Azahar Coffee / Slow Food Coffee Coalition
• Altitude: 1,800–2,050 masl
• Varieties: Castillo, Caturra, Colombia, Maragogype, Pink Bourbon
• Process: Washed
  
• Screen size: 15+
• Coffee grade: COL CA WA UGQ

Taste profile

A balanced and full-bodied coffee with clear fruit and soft texture. Blueberry and apple provide a fresh and juicy character, while a buttery mouthfeel and notes of chocolate create a round and pleasant finish.

About the coffee

This coffee is a unique "Community Lot", developed in collaboration with Azahar Coffee and the Slow Food Coffee Coalition. It gathers coffee from 17 small producers across 10 mountainous areas around the semi-active Galeras volcano in Nariño.

The area is known for its high-altitude coffee farms and long traditions of quality production. The combination of volcanic soil, cool climate, and high altitude provides ideal conditions for complex and aromatic Arabica coffees.

The project focuses on sustainability, transparency, and improved conditions for producers – while also highlighting the region's unique terroir.

The producers & the region

The 17 producers work on small farms (1–10 hectares) in some of Colombia's most challenging and steep landscapes. Many of the fields are so inaccessible that farmers have to walk up to two hours to reach their coffee plants.

After harvesting, the coffee is often transported via local transport to Azahar's facilities in Pasto, which increases production costs but ensures quality and traceability.

Coffee production in the area is based on generations of knowledge, where traditional cultivation and fermentation methods are still used.

Processing

The coffee is washed, which gives a clean and clear taste profile:

• Selective hand-picking
• Traditional fermentation
• Washing and sorting
• Drying under controlled conditions