Emerson Narvaez, Exceptional Lot

Emerson Felipe Narváez was born in Policarpa, in the department of Nariño, where he grew up with his parents and four sisters. He was introduced to farming at a very young age by watching his father cultivate coffee, though he never initially intended to follow in his footsteps. However, due to the violence in the region, his family was forced to leave their farm and relocate.

Over the years, Emerson explored various professions: he served as a soldier, worked in construction, and was a baker. Eventually, through a cooperative, he rediscovered coffee—this time from the perspective of specialty coffee. This encounter proved to be a turning point in his life; his interest grew rapidly, and he dedicated himself fully to the craft, honing his skills until he earned the prestigious Q Grader certification.

Nariño, a mountainous region in the Andes, boasts a diverse landscape, ranging from Andean plateaus to tropical forests and the Pacific coastline. Its volcanic soils, enriched by eruptions from the Galeras volcano, provide ideal conditions for coffee cultivation and contribute to its exceptional quality. Today, Nariño coffee plays a major economic role in the region and actively contributes to the international reputation of Colombian coffee thanks to its unique characteristics.

The Laurina variety is a rare Arabica, derived from a mutation of the Bourbon cultivar. It is renowned for its very low caffeine content, which is approximately 50 to 60% lower than that of classic Arabica. Its small-sized plants are easier to cultivate and thrive at high altitudes, which promotes slow maturation and the development of complex aromas. In the cup, it offers a sweet, balanced profile with mild acidity, featuring fruity and floral notes alongside a subtle, natural sweetness.

The coffee is hand-harvested at peak maturity and then placed as whole cherries in GrainPro bags, initiating a 10-day controlled anaerobic fermentation. Following this stage, the coffee is pre-dried in the sun for three days before being transferred to raised drying beds for the final phase. The drying process lasts approximately 18 days, allowing for a slow and uniform development that ensures grain stability and the cultivation of a complex aromatic profile.