At 2,200 meters, the nights in Nariño are cold enough to freeze. That cold is what makes this Bourbon taste like nothing else.
The department of Nariño sits in Colombia's far south, on a high plateau where the Andes crowd together and the air gets thin. Coffee shouldn't grow this well at 2,200 meters — the temperatures are too cold, the season too long. But that is exactly the point. Cold nights slow the maturation of the cherry, allowing sugars to concentrate over months instead of weeks. The result is a density of sweetness that lower-altitude coffees simply cannot replicate.
The Bourbon variety has been grown in the Americas for centuries. Brought from Yemen to Reunion Island (then called Bourbon) by the French in the early 1700s, it eventually spread across Latin America's coffee belt. In Nariño, it found a terroir that suits it perfectly — the cold, the altitude, the volcanic soil from the nearby active crater of Galeras.
Our Bourbon Supremo is washed-processed, allowing the varietal's clean, structured character to come through without interference. The cup opens with brown sugar and red apple, develops through walnut and vanilla, and finishes with a warmth that lingers. It is classic Colombian coffee taken to its highest expression.
When we say "Supremo," we mean something specific in the Colombian grading system — beans that pass through a screen size 17 or larger, indicating exceptional density and uniformity. Not all Bourbon from Nariño makes this grade. The Coffee Power lot is selected from the top 10% of each harvest. This isn't marketing language. It is the result of a rigorous selection process that begins at the farm and ends at our cupping table in Madrid.
