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nariño, colombia, colombia coffee from 200 degrees coffee roastery

colombia coffee

Nariño, Colombia

by 200 degrees coffee roastery · nottingham, uk

you'll taste stone fruit before peach. this is nariño, colombia, a honey colombia from 200 degrees coffee roastery.

stone fruitpeachhoneyhoneycomb
£14.95buy from 200 degrees coffee roastery

the bean

origin
colombia
region
nariño
process
honey
status
in stock
this is a honey-processed colombian coffee from the nariño region, roasted by 200 degrees coffee roastery. honey processing means the fruit is partially removed before drying, leaving some mucilage on the bean, which tends to push sweetness and body into the cup. here that shows up as stone fruit and peach up front, with honey and honeycomb rounding things out. it suits filter brewing well, where those fruit and sweetness notes have room to come through clearly. keep water around 93c and avoid over-extraction to let the peach character stay clean rather than jammy.

common questions

What does Nariño, Colombia taste like?

it leads with stone fruit and peach, backed by honey and honeycomb sweetness. the honey process gives it a fuller, slightly syrupy quality compared to a washed colombian.

How is Nariño, Colombia grown and processed?

it's grown in the nariño region of colombia and processed using the honey method, where some fruit mucilage is left on the bean during drying, contributing to its sweetness and body.

How should I brew Nariño, Colombia?

filter methods such as pour over or v60 work well, allowing the peach and stone fruit notes to come through clearly. aim for a water temperature around 93c and a medium grind to avoid muddying the sweetness.

about 200 degrees coffee roastery

you're on meadow lane, which isn't the most obvious place to go looking for specialty coffee. the ng2 postcode sits south of the city centre, closer to the trent than to the old market square, and heston house doesn't announce itself the way a high-street venue would. but 200 degrees has been roasting here, in nottingham, long enough that the roastery itself has become a reason to visit rather than just a backdrop. if you care about where your coffee comes from before it reaches the cup, starting at the source makes sense. the beans get roasted on-site, which means what ends up in your cup hasn't travelled through three middlemen to get there. come on a weekday morning when meadow lane is quiet and the roastery is running.

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