Introduction:The Nariño region is located in the southwestern part of Colombia and is renowned for its high altitude and volcanic soil. In recent years, it has become a new favorite among specialty coffee enthusiasts. This article delves into the Caturra coffee from the Fabian Zarama farm in this region, covering its growing environment, processing method, flavor profile, and providing practical pour over and espresso brewing parameters to help you gain a comprehensive understanding of this uniquely flavored, bright-acidic coffee bean.
Nariño (Nariño) is a high-altitude coffee-growing region in the southwestern corner of Colombia, bordering Ecuador, known for its steep terrain and mineral-rich volcanic soils. Coffee cultivation here faces numerous challenges, but these also give rise to specialty coffees with distinctive flavors and rich complexity. Among them, the Caturra variety produced by the Fabian Zarama farm stands out for its exceptional processing craftsmanship and clear flavor profile, earning high praise in the international market.
The Fabian Zarama farm is situated in the La Florida area of Nariño, at an altitude of approximately 1,900 meters, within the mid-to-high altitude planting zone of the region. The climate here is cool, with an average annual temperature maintained between 16 and 25°C. Coupled with the volcanic soils around Mount Galeras, the area provides rich nutrients essential for coffee tree growth, which in turn lays a foundation for the rich and balanced flavors of the coffee cherries.
This particular lot of coffee uses the single variety Caturra, a classic and easily recognizable type within the Arabica family. During the cultivation phase, the farm owner strictly manages water and fertilizer application, adjusting pruning and harvesting timing according to the characteristics of the high-altitude environment to ensure that each coffee cherry reaches optimal ripeness. After harvest, the cherries are manually sorted to retain only fully ripe red fruits, ensuring consistency in quality during subsequent processing.
In terms of processing, this Caturra is processed using the washed method (Washed Process), with clean mountain spring water used for fermentation. The coffee cherries are first depulped to remove the outer skin and pulp, leaving seeds covered in mucilage. These are then subjected to approximately 18 hours of temperature-controlled fermentation, which helps enhance the clarity of flavors and complexity of aromas. Once fermentation is complete, the coffee seeds are rinsed multiple times with clean water and then dried on African beds or raised beds for about 15 days. Throughout this period, temperature and humidity are closely monitored to ensure the moisture content stabilizes at the ideal level of around 11%.
In international blind tastings and cuppings, this Nariño Caturra demonstrated a very full body and clear fruity notes. Reviewers commonly noted its creamy-sweet taste, distinct cola aroma, and clearly identifiable cherry acidity, delivering an overall balanced and layered profile with a clean finish and lingering sweet aftertaste. Such a flavor profile makes it highly suitable for coffee lovers who enjoy bright fruit acidity and distinct sweetness.
Regarding suitable roast levels,it is recommended to opt for light to light-medium roasts, as this degree of roast can fully highlight its inherent flavors while preserving the coffee’s original acidity and aromatic details. Overly dark roasts may mask its delicate fruity characteristics, so it is advised to avoid excessively developed caramelization stages.
In terms of brewing recommendations, this coffee is well-suited for preparation using pour over or espresso machines. If choosing pour over,it is suggested to use a coffee-to-water ratio of about 1:15, with water temperature controlled at 90–92°C, and a medium-fine grind (similar to granulated sugar particles), employing a three-pour or center-pour technique, which can effectively bring out its creamy-sweet taste and cherry acidity. If using an espresso machine,it is recommended to adjust the grind to a medium-fine level, with an extraction ratio of about 1:2, and total extraction time controlled within 25–30 seconds, yielding an espresso with a dense body, pronounced sweetness, and a slight effervescence, which also pairs well with milk for a good balance.
In summary, the Fabian Zarama Caturra from the Nariño region is a specialty coffee that combines the characteristics of high-altitude terroir with refined processing techniques. Whether you are a coffee novice eager to explore new regional flavors or an advanced enthusiast seeking unique flavor expressions, this coffee offers a rich tasting experience and great potential for further exploration.
The above content is compiled by CoffeeHunters, a coffee news website.
