Geography has contributed to the regional personality and the taste characteristics of the coffee grown in Nariño. The steep mountains and deep canyons of the Andes mountain range move through this region. The section that moves through Nariño is know for its beauty and extremes. The steep, craggy mountains and canyons provided both a natural barrier for the Incan Empire from invaders from the north and also influenced the distinct flavor of coffee grown in this region.
Nariño is located in southwest of Colombia along the border with Ecuador. In the south of Colombia, the Andes are know as the Nudo de Los Pastos. The mountains have provided seclusion to Nariño that has allowed the cultures of the region to maintain their heritage and customs, such as the old language, Quiche, and a unique wood crafting style.
The geography of this region also contributes to the unique coffee taste of Nariño. To begin with, Nariño is near the equator, which provides predictable and intense sunlight. The mountains of Nariño are also very high and steep. This altitude would prevent some growing regions from producing coffee due to freezing, but Nariño is able to prevent freezing due to the thermal transitions that occur in the evenings. During the day the sun is able to reach deep into the mountains due to the latitude. The craggy mountains and canyons absorb the sun’s heat throughout the day. In the evening, the heat, stored up in valley below, rises to prevent freezing. This unique dynamic, high altitudes, and a temperature range that supports slow and even development encourages higher sugar content development and sweet acidity.
Team taste notes: orange cream, juicy body, dark chocolate, nutty, brown sugar, caramel, baking spice
The seasonal and transparent coffee blend, Tektōn, chases a difficult goal – maintaining complexity while remaining approachable. Tektōn satisfies the novice or experienced coffee lover. Regular coffee changes throughout the year maintain balance and seasonality.
We commit ourselves to exhibiting the qualities of one of the most flavorful beverages in the world. To do so, we create and construct balanced, intoxicating, and special flavor experiences. Our single origin offerings are delicious and complete by themselves, but blending creates something new and unique. French wine and cocktails, like the Sazerac, guide us. By adding a small amount of five ingredients (sugar, bitters, lemon, absinthe, ice), a serving of whiskey becomes a new experience. This is a different, yet delicious, taste experience than that offered by any neat pour.
Tektōn, a seasonal coffee blend, compliments our single origin offerings. It matches the integrity of those offerings by remaining a seasonal coffee with a transparent supply chain. We embrace the future insight and taste experiences Tektōn will provide.
Version 16 blends bright and sweet coffees from Colombia and Rwanda. As a result, it features a bit more spunk than the last few versions. Nariño Select, from the high mountains of southern Colombia, makes up 72% of the blend. Ejo Heza from Rwanda makes up the rest. Theses coffees, both washed, offer a good deal of complexity. When blended, they offer brown sugar and vanilla sweetness with citrus acidity.
graham, malt, brown sugar, citrus, jammy, cereal, brown roast, honey, caramel, banana, apple
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