Nariño’s coffee story is written on steep Andean slopes where smallholders farm near the Ecuadorian border at 1,600–2,200 meters. Cool nights and intense sun slow cherry metabolism, concentrating sugars and the region’s famed crisp acidity. Reserva del Patrón blends Bourbon, Caturra, and Typica from highland communities, traditionally washed and patio‑dried for clarity. At a measured medium roast, caramel and milk chocolate frame the cup while a soft citrus–red‑apple thread brightens the mid‑palate. Texture lands rounded and silky; acidity stays medium and precise. Expect a clean finish with cocoa and cane sugar—an elegant, dependable expression of high‑mountain Nariño.
Nariño’s coffee story is written on steep Andean slopes where smallholders farm near the Ecuadorian border at 1,600–2,200 meters. Cool nights and intense sun slow cherry metabolism, concentrating sugars and the region’s famed crisp acidity. Reserva del Patrón blends Bourbon, Caturra, and Typica from highland communities, traditionally washed and patio‑dried for clarity. At a measured medium roast, caramel and milk chocolate frame the cup while a soft citrus–red‑apple thread brightens the mid‑palate. Texture lands rounded and silky; acidity stays medium and precise. Expect a clean finish with cocoa and cane sugar—an elegant, dependable expression of high‑mountain Nariño.
