Alto Naranjal

Alto Naranjal is a 12 hectare plot on a steep mountainside outside of Buesaco, where Leonardo Loaiza grows coffee in Colombia’s mountainous Nariño region. We have come to appreciate coffees from Nariño over many years, for their dense sweetness and intense, concentrated flavours in the cup, with a high degree of clarity. Incredibly high altitudes, often over 2000 masl, and excellent sun exposure mean sugar-rich, slow-matured coffee cherries, with ample fuel for fermentation and roasting to create complexity and intensity.

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.

The farm is planted with different varietals, those most popular in the area; Caturra, 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.

Produced by Leonardo Loaiza in the Nariño region of Colombia, Alto Naranjal represents a classic expression of high-elevation cultivation. At 2000 masl, the coffee cherries develop slowly, a factor often associated with the development of complex sugars and vibrant acidity. This lot undergoes a washed process, a method typically employed to highlight the inherent clarity and clean profile of the bean, allowing the terroir to take center stage.

When evaluating a coffee like this from Dayglow, drinkers can expect a structured cup defined by bright citrus and red berry acidity, balanced by a lingering dried fruit sweetness. To better understand how these specific descriptors fit into the broader spectrum of coffee quality, consult the flavor wheel. By focusing on the intersection of precise processing and regional characteristics, this selection offers a clear look at the potential of Nariño’s unique landscape.