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
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
all coffee from 200 degrees coffee roasterynottingham, uk
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