Colombia Narino - GOAT

Brown sugar, grape, dried apples, chocolate

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P614506-1

Alameda, CA: 65 Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

This lot comes via MasterCol and Terra Coffee and is sourced from producers participating in Terra’s Young Coffee Growers Program. The smallholders contributing to this lot are based in La Unión and Cartago, Nariño—an area known for high-altitude cultivation, volcanic soils, and cool climates that shape exceptional cup profiles. Caturra and Colombia varieties are carefully handpicked and fermented for 24–36 hours in concrete tanks before undergoing a double wash and slow sun-drying on patios over 15–18 days.

Programs supporting young growers are vital in regions like Nariño, helping retain youth in rural communities by building technical, entrepreneurial, and leadership skills. The name GOAT reflects this spirit from two angles. From Spanish cabra, the goat symbolizes curiosity, agility, and determination—qualities mirrored in young growers and echoed in the legend of Kaldi’s energetic goats, whose discovery helped spark coffee’s long journey across cultures and generations. From English, the acronym GOAT stands for “Greatest Of All Time,” highlighting the extraordinary potential of emerging producers whose work forms the foundation for a resilient and meaningful future in coffee.

Country of Origin	Colombia
Region	Narino
Producer Type	Small Holder Farmers
Farm Name	Various producers
Processing	Washed
Processing Description	24-36hr fermentation, sun-dried on patios
Growing Altitude	1650m - 2200m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Caturra, Colombia

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.