People love our Colombia Nariño Dark for its full, rich, creamy body and rich aroma. We roast it a bit darker to mellow the brightness and add a touch of sweet, smoky caramel to the aroma and flavor.
Profile: Creamy and smooth-bodied with a smoky aroma and well-balanced flavor. The coffee has enough character to stand up to the darker roast and still show its personality. While not as dark a roast as the French Roast, the roast develops some caramel and bittersweet finish to compliment the underlying coffee.
Place: The State of Narino, Southern Colombia. Grown in all of the communities surrounding the active Galeras volcano, on slopes whose elevation often rises above 6,000 feet.
People: The predominantly Catholic people of Southern Colombia warm, friendly, and their commitment to coffee has been a strong for generations. Their farms are small and families themselves comprise the labor with occasional help from their neighbors.
Process: Due to the large growing area and extended crop cycle, coffees are washed, fermented and dried by the individual farmers. Once enough coffee is collected, it is taken to Trilladora Narino in the city of Pasto, for final processing, sorting and grading.
Pairing: Fresh raspberries, chocolate, chocolate croissant, chocolate muffin.
Brew & Store Properly
For Best Results:
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.