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Cumbres de Nariño
Specs
Producers 14 Smallholders
Region Buesaco, Nariño, Colombia
Harvest Summer 2025
Varieties Caturra, Colombia, Castillo
Process Washed - EA Decaf
Altitude 1,800-2,100 masl
Importer Shared Source
Cumbres de Nariño
Producer Profile
This decaffeinated community lot comes from 14 producers in Nariño, most of whom live around Buesaco. This new decaf is a project from our importing partner Shared Source, and was created in response to a changing landscape in Huila. Historically, Shared Source built their decaf lots using varieties like Caturra, Colombia, and Castillo from their longtime producing partners in Huila. However, in recent years, more and mroe producers are renovating their farms; removing these traditional varieties and repacing them with more 'exotic' varieties like Sidra, Pink Bourbon, and Aji. At the same time, Shared Source's relationships in Nariño strengthened, so they turned to those producers to create this new excellent decaf, Cumbres de Nariño.
Brewing Cumbres de Nariño
Recommended Use: FILTER
Where to Grind: Start at a medium setting within our recommended grind range*
*Refer to our Grind & Brew Guide for recipes and grind setting ranges tailored to specific grinders and brewers.
For best results we recommend resting your filter coffee for two to three weeks post-roast before brewing.
Nariño
Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. The volcanic soil is rich in nutrients and is well-drained.
Field Blend
A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties.
At high altitudes Caturra has strong quality
Washed
Each producer has a slightly unique way of processing cherries, but all are diligent in making sure that only ripe cherries are picked. Most leave the cherries in a carefully sealed bag (often re-used Grain Pro) in a cool, shaded area (often in the ceramic fermentation tanks) for 12-24 hours to begin the fermentation process in the cherries. From there, coffee is de-pulped and left to ferment without water, either in a low-oxygen environment like a sealed Grain Pro bag or barrel, or in a traditional open tank. Drying is low and slow in covered and ventilated dryers- for anywhere between 2-3 weeks.
Transparency
IMPORTER | Shared Source |
FARMGATE PRICINGWhat's this?FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs. Farmgate: the price paid by the exporter or other buyer to the producer or producer organization. | 2.49 million COP per carga (125 kg parchment) |
FOB PRICING | $-- USD per lb |
SUBTEXT PAID | $6.31 USD per lb |
LOT SIZE | Subtext purchased 700 kg. |
RELATIONSHIP LENGTH | Shared Source has been working with many of these producers for years but this is the first time they've built this specific lot. This is the first year Subtext has purchased Cumbres de Nariño. |
QUALITY | Subtext cupping score of 86 |