Country: Colombia

Process: Washed

Variety: Caturra, Castillo

Region: Nariño

Altitude: 1600 - 2100 MASL
Flavor: Mangosteen, Dark cherry , syrupy and sweet finishing

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This coffee comes from Nariño, which is located in Southwest Colombia, bordering Ecuador.  Coffee in Nariño is grown at elevations that reach 2,100 masl, making it some of highest grown coffee in the world. Typically it is very difficult to produce coffee at such high altitudes (as many plants suffer from ‘die back’) however Nariño’s proximity to the equatorial line and steep hills around the volcanoes provide a great angle for sun exposure, creating the right micro climate for coffee plants to thrive. The high altitude of cultivation combined with warm tropical days and cools nights allows for slow maturation and development of the coffee cherry, giving time for concentrated sugars to develop in the fruit and resulting in coffees that are lusciously floral, with intense candied sweetness and complex ripe fruit.

這款咖啡產自哥倫比亞西南部與厄瓜多接壤的納里尼奧省。納里尼奧的咖啡種植海拔高達2100米，是世界上海拔最高的咖啡產區之一。通常來說，在如此高的海拔種植咖啡非常困難（因為許多咖啡樹會枯萎），但納里尼奧靠近赤道，火山周圍陡峭的山坡為咖啡樹提供了絕佳的日照角度，從而創造了適宜咖啡樹生長的微氣候。高海拔的種植環境，加上溫暖的熱帶白天和涼爽的夜晚，使得咖啡果實能夠緩慢成熟，讓糖分在果實中充分積累，最終釀造出帶有濃鬱花香、甜美濃鬱、果香複雜的咖啡。

What defines this specific coffee is the late harvest technique. Instead of picking the coffee cherries as soon as they ripen, producers leave them on the tree to mature for an extended period. This concentrates the natural sugars and creates rich, deeply fruity, wine-like notes similar to late-harvest grapes. Because this runs the risk of over-ripening the fruit, it requires intensive care from local farmers.

這款咖啡的獨特之處在於其晚收技術。生產者並非在咖啡果實成熟後立即採摘，而是讓它們在樹上繼續成熟更久。這樣可以濃縮天然糖分，賦予咖啡濃鬱、醇厚、類似葡萄酒的風味，與晚收葡萄的口感相當相似。由於這種方法容易導致果實過熟，因此需要當地農民精心照料。

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