Nariño’s geographical situation makes its coffee zone very special. The particular conditions here mean that coffee from Nariño presents a combination of factors such as 1666 sunlight hours per year; 1866mm of rainfall per year and soils with a high percentage of organic material that make it possible to cultivate coffee at a high altitudes .
The above factors explain why Juanambú Nariño can be produced at altitudes of up to 2300 masl and at relatively low temperatures when compared to other coffee production areas in Colombia and elsewhere. It would be practically impossible to grow coffee here if the heat that accumulates at the bottom of the canyons during the day did not rise, during the night, to attenuate the cold in the higher mountain regions.
The lower temperatures have demonstrated, in other crops, to be positively correlated to a high retention of acid and sugar in the plants, which in the case of coffee is important in terms of the desired attributes of acidity, sweetness and mildness. Arabica coffee plants react to lower temperatures by protecting themselves, from what it considers an adverse environment, through developing a slower metabolism. This favors the development of certain molecules, such as proteins and sugars, in terms of quantity and specific type. This is what allows the characteristic sweetness of Juanambú Nariño. Therefore, the prevalent conditions in Nariño give way to the production of a coffee with a very special flavor profile: high acidity, medium bodied, sweet notes, and a clean, mild cup with a very pronounced aroma.