Story
Altura, meaning "altitude," refers to a selection of coffees grown on the steep slopes of the Andes, in volcanic soils enriched by the Galeras volcano. This specific lot comes from Buesaco, in the Nariño region, which is a high-altitude area bordering Ecuador renowned for its exceptional coffees and frequent Cup of Excellence awards. At elevations reaching 2,100 meters, 420 smallholders cultivate these beans, including 52 producers participating in the Café Con Altura program (an initiative providing technical support and infrastructure).
The practices remain largely traditional: fully washed process, 12 to 16 hours of fermentation, and drying on rooftops or African raised beds for 8 to 14 days, or sometimes exceeding two weeks. This extended drying period allows for a gentle fermentation that develops complex fruity notes. While the land is often communal, each producer manages their own harvest, reinforcing individual identity while contributing to the collective prestige of Buesaco coffees.
Region
Located in the Andes mountain range, Nariño is a mountainous department with diverse landscapes, blending high plateaux, tropical forests, and Pacific coastlines. Its volcanic soils, enriched by the eruptions of the Galeras volcano, offer a unique fertility that contributes to the excellence of the region's coffees. Today, Nariño coffee represents both an essential pillar of the local economy and a recognized international ambassador, consolidating the global reputation of Colombian coffee.
Process
The harvest relies on the manual picking of perfectly ripe cherries, followed by a flotation sorting process to remove the less dense beans. The cherries then ferment in the open air for 24 to 48 hours, and are then mechanically depulped without water to preserve the mucilage. After washing with clean water, the beans are sun-dried for approximately eight days, being regularly turned to ensure consistency. This process guarantees a traceable, high-quality coffee with a clean and balanced profile.
