The Biochemical Properties of Café de Nariño - Nariño Coffee - Nariño - - - - Micrositios
InicioHome » » » » Nariño » Nariño Coffee » The Biochemical Properties of Café de Nariño
The Biochemical Properties of Café de Nariño

The FNC and its research center, Cenicafé, have consistently evaluated samples from the Nariño region throughout several years and harvest cycles in order to evaluate the contents and compounds present in Café de Nariño, and to relate these attributes to environmental and climatic characteristics of where Café de Nariño originates. The main chemical compounds associated to the quality of the product— particularly the caffeine, trigonelline, chlorogenic acids, amino acids and lipids—have been researched to a great extent.

On the whole, we can affirm that the agroclimatic factors particular to where Café de Nariño originates favor a higher sugar content, which, in turn, leads to the coffee’s  sweet and acid sensations. The low level of caffeine and chlorogenic acids, typical of Coffea Arabica varieties cultivated in the country, make it less bitter and astringent, and milder to the taste.

Relationship between some Chemical Compounds and Climatic Variations for CAFÉ DE NARIÑO.

 

 

Caffeine

Trigonelline

Chlorogenic Acid

Altitude (m.a.s.l)

-

+

 

Daily T°Range

+

-

 

Average T°

+

-

+

Source: Cenicafé

As is the case with grapes and wine, the low temperatures mean that the coffee plants in Nariño will have a longer period of development, filling, and ripening of the coffee cherry.  This also leads to a higher sugar content which favors the sweet flavor of the drink when the beans are roasted (Millard and caramelization reactions).

The analysis of the chemical components is not only useful in terms of finding and explaining the relationship between their presence and certain quality attributes.  It also allows the Colombian Coffee Growers Federation to establish the spectral footprint for each of the regions that grow Colombian coffee and to differentiate the origin of coffees even when they are grown in regions that are very close together; for example, one can easily and objectively differentiate Café de Cauca from Café de Nariño, (see Graph ). These technologies and applications, developed by Cenicafé, allow us to verify when a product is from Nariño and when it is not and, thus, give us the tools to stop others from illegally using the reputation and price of Café de Nariño.

Differentiating the Spectral Footprint of Café de Nariño vs. Café del Cauca –Principal Component Analysis

Source: Cenicafé

The combination of characteristics specific to this region result in a coffee with sensorial properties that are distinguishable by the international coffee community.   Again, as with wines, the producers of Café de Nariño know their product intimately, credibly and verifiably, and this allows customers and distributers in markets and more sophisticated segments the world over, to identify its attributes.

In terms of denominations of origin, it is not only natural and environmental factors that are decisive in linking the quality of the product to its origin. Human factors—culture and community—and institutional factors—producers uniting to reach common goals—also play a decisive role in making a product unique. These factors are further explained in the following sections: the Producers of Café de Nariño and Sustainability that Matters in Nariño.

Share

Federación Nacional de Cafeteros de Colombia 2010.

Terms of Service Contact