Emerald Series: Ombligon

In Buesaco, Nariño, coffee grows high in Colombia’s southern Andes, where volcanic soils, cool mountain air, and dramatic elevation define the landscape. Sareni comes from smallholder producers farming between 1,900 and 2,100 meters above sea level, under an average temperature of just 18.6°C. At these elevations, coffee develops slowly, shaped by a climate known for producing pronounced acidity and sweetness. Rather than representing a single estate, Sareni brings together the work of several producers within this particular corner of Nariño, allowing the geography itself to become the common thread.

Coffee has been part of life in Buesaco since the 18th century, gradually becoming intertwined with the region’s cultural, economic, and social identity. By the early 20th century, coffee from Nariño began reaching a wider international audience, eventually earning recognition within specialty coffee for the distinct character produced by its mountain environment. Sareni continues within that history through the work of smallholder farmers rather than a single producer. Castillo, Caturra, and Colombia grow across these highlands, three varieties deeply familiar to Colombian coffee production and brought together here as one expression of place.

Sareni is processed as a natural, with the harvested cherries remaining whole around the seeds throughout drying. Instead of removing the fruit immediately after harvest, the cherries are spread across patios and dried slowly under the sun. Keeping the fruit intact during this stage encourages a fuller expression of sweetness and fruit character as the coffee gradually loses moisture. It is a simple process in principle, but one in which time, climate, and careful drying become particularly influential. Here, the natural method amplifies the expressive qualities already present in coffee grown at the extreme elevations of Buesaco.

Tepache gives the cup its first impression, bringing a lively fermented-fruit character and layered sweetness. Hibiscus follows with a floral quality and bright acidity, while ripe mango introduces a softer tropical depth underneath. Together, these notes create a profile that feels vivid and expansive without losing its structure. The natural process brings generosity to the fruit, while Nariño’s high-altitude growing conditions provide the acidity that keeps the cup articulate. Sareni is expressive by nature, moving between fermentation, florality, and tropical sweetness with the clarity that defines coffees from these mountains.