Inga | Colombia Nariño | Caramel Notes

Specialty coffee from the Inga indigenous community, grown above 2,100 masl in Nariño, Colombia. Washed process, with notes of caramel and cacao, lemony acidity and a creamy body. Whole bean or ground. 24–48h delivery in mainland Spain.

Inga takes over from our much-loved Misak, and it's the perfect pick if you enjoyed Buena Vista.

Above 2,100 metres, where cold nights slow the ripening of the cherries and volcanic soil loads every bean with minerals, the Inga indigenous community grows this exceptional coffee with deep respect for the land and its cycles.

Tasting notes

• Caramel
• Cacao
• Lemony acidity
• Creamy body

Origin

• Country: Colombia
• Region: Nariño
• Community: Inga indigenous community
• Farm process: Washed
• Variety: Castillo / Caturra
• Altitude: 2,100+ masl

Recommended brew methods

• Filter / V60
• Espresso
• Moka pot / French press

The Inga indigenous community lives on the Andean slopes of Nariño, one of the most renowned coffee regions in the world. Above 2,100 masl, cold nights slow down the ripening of the cherries, allowing the beans to develop the bright acidity and natural sweetness that are the signature of Nariño coffee.

The carefully managed washed process removes the mucilage from the bean with water, giving a clean, transparent cup in which the flavours of the origin come through clearly. The result is a creamy coffee with notes of caramel and chocolate and a refreshing lemony acidity that keeps it light and enjoyable at any time of day.

Sourcing and roasting

We select every coffee with great care. We look for tasting notes that truly represent each origin, and for coffees you can enjoy at any time of day.

This is an OMNI roast, which means you can brew it with any method: espresso, filter, French press or whichever way you like best.

• No added sugar
• No flavourings
• 100% Arabica
• No torrefacto (sugar-glazed) roast

Shipping

Free shipping across mainland Spain on orders from €35.
Receive your order within 24–48 hours of placing it.

FAQs — Inga Colombia Nariño

What makes Nariño coffee so special?

Nariño is one of Colombia's most highly regarded coffee regions. Its extreme altitude — above 2,000 masl in many cases — combined with volcanic soil and low night-time temperatures creates unique conditions for the beans to develop. The result is coffee with bright acidity, natural sweetness and a very clean, mineral profile.

What does it mean that it comes from an indigenous community?

The Inga community has an ancestral relationship with the land and grows coffee using methods that respect natural cycles and biodiversity. Buying this coffee also means directly supporting these families and their way of life. It is traceable right back to the producer.

Does Inga replace Misak or Buena Vista?

Yes. Inga is the natural successor to Misak in our Colombian line-up: the same caramel profile, with a touch of cacao and lemon. And if Buena Vista was your go-to coffee, its balanced, easy-going profile will feel very familiar.

Which brew methods is Inga best suited to?

Filter / V60: This is where it shines. The caramel and lemony acidity come through very clearly in a clean, bright cup.
Espresso: A balanced cup with good acidity and a lovely caramel finish.
Moka pot / French press: A denser cup that stays clean, with the creamy body that characterises this coffee.

Is it available whole bean or ground?

Available in three sizes (250g, 500g, 1kg), whole bean or ground — for espresso, moka pot, filter and French press. Choose your option when adding it to your basket.

Is it a strong or mild coffee?

It's a medium-intensity coffee with a very clean, elegant profile. The lemony acidity is refreshing but never sharp, and the creamy body makes it an easy everyday coffee. Ideal both for those new to specialty coffee and for more demanding palates.

What's the difference between washed and natural processing?

In the washed process, the mucilage is removed from the bean with water before drying, giving a cleaner, more transparent cup in which the flavours of the origin are very well defined. In the natural process, the bean is dried inside the fruit, which adds sweetness and fruity complexity. The washed Inga is cleaner, with a sweet caramel profile; the natural San Pedro is sweeter and more expressive.

How should I store Inga coffee?

In a cool, dry place away from direct sunlight. Not in the fridge. Reseal the bag tightly after each use. Best enjoyed within 9 months of the roast date shown on the bag.