This translates into coffee growing in Nariño today, a balance between tradition and modernity. Many producers here grow older Caturra trees; the leaf rust epidemics that led to the adoption of Castillo and Colombia across much of the rest of the country didn’t hit Nariño so hard. This is partly down to the resilient and diverse growing systems used here, inspired by traditional farming knowledge. 

The speciality coffee world has only recently discovered the potential of Nariño, with high altitude and quality varietals leading to excellent cups, with distinct high acidity and intensity. We continue to explore this captivating region through both coffees this month, one traditional and one more innovative.

Alto Naranjal

Leonardo is a member of the Loaiza family, who have been working with coffee outside the village of Medina Orjuela for generations. While this lot technically comes from Leonardo, he works this land together with his brothers Eduardo, Miguel and Fernando. 12 hectares is a rather large farm in rural Nariño; the Loaiza brothers decided to continue their work together instead of splitting the land, as often happens here. The farm is named for the nearby village of Naranjo; Alto Naranjal refers to what was once the highest farm in the area.

Washed Caturra

The farm is planted mainly with Caturra, but also some Colombia and Castillo. Over the past few years, together with agronomists from Inconexus, the Loaiza brothers have attempted to reduce their reliance on chemical inputs, transitioning to a more natural method of farming. Balancing the shade, reforesting some of the land and careful management of soil health have been the keys here. This lot is a blend of the varietals on the farm, processed using a washed method. This translates the potential of these intensely sweet Nariño cherries into a complex profile with notes of bright citrus, alongside a crisp balance between red berry acidity and deep dried fruit sweetness.

La Mina

Blanca is a member of a well-known coffee growing family in the region. Her father Franco Héctor Lopez reached the national finals of the Cup of Excellence several times, and is one of the leaders that helped put Buesaco on the speciality coffee map. We have previously purchased coffee from Blanca’s sister Alba at her farm El Mirador, and from her nephew, Alba’s son Jeison, at El Estoraque. La Mina was previously Franco’s farm, which Blanca took over after his passing in 2025. Together with the rest of her family, Blanca is continuing her father’s legacy in coffee.

Honey Caturra

This lot is of the Caturra varietal, processed using a honey method. The cherries are first placed in sealed containers for 24 hours, before de-pulping and a second fermentation of 36 hours, this time in open tanks. The coffee is then dried directly on covered raised beds for around 18 days. This careful fermentation translates the potential of these intensely sweet Nariño cherries into a bright and complex profile, with notes of tropical mango, while holding on to the crisp red berry acidity we’ve tasted from so many high altitude Nariño coffees.

We continue to explore Nariño, and similar regions in Colombia, Ecuador and Peru.

Here, we find indigenous communities preserving their cultures and farming techniques over generations, combining the best of tradition and modernity. In many cases, this leads to excellent cups, that reflect their land, history, culture; and the people who tie it all together.