Nariño Reserve

About the Coffee

This lot comes from smallholder farmers in Nariño, many from indigenous communities, growing Castillo between 2000 and 2200 meters in southwestern Colombia. At this elevation, cherries mature slowly, giving sugars more time to develop before harvest.

The coffee is washed (pulped, fermented, and rinsed before drying), a process that keeps the cup clean and lets the growing conditions speak for themselves. Farmers here work in close coordination, pooling knowledge on harvesting and processing to keep quality consistent across small, individual plots rather than one large estate.

Because the lot is built from many small producers rather than a single farm, it represents a shared effort. No one grower's cherries define the batch. The result is a coffee shaped as much by the community's collective standards as by the terrain itself.

About Somewhere Coffee

Somewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started with a simple set of questions: where did this coffee come from, and why does it taste different from that one. Chasing those answers turned into a roastery.

They work with importers who invest in long-term relationships with producers, aiming to get as close as possible to the story behind each coffee. Every coffee goes through a round of sample roasts first. They cup, adjust, and repeat until they land on the roast that fits that specific lot, rather than applying one style across the board.

Somewhere Coffee does a great job of tracing their coffee back to the people who grow it, and this lot is a good example. It's not from one farm but from a group of small producers in Nariño working together, which says a lot about how quality gets built in a region like this. It's a steady, easy-to-drink cup that doesn't need to shout to make its point.
- Dean, Director of Coffee

"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!"

- Dean, Director of Coffee