Location: Huila, Colombia
Altitude: 1,500-1,900 meters
Varietal: Caturra, Castillo, Typica
Process: Fully Washed
Drying: Sun dried
Caramel, cocoa, cherry, apple: strong, sweet and rich
A perfectly crafted world class coffee from one of the most famous growing regions of Colombia, Huila Coffee is grown in the rich soils in the central range of mountains (Cordillera Central) that also bear the 6th highest mountain in Colombia, Nevado del Huila, a 17,568 recently active volcano in the Cordillera Central Range. Huila coffee grows at 1500 to 1900 meters above sea level, in rich volcanic soils and perfect coffee microclimate, with plenty of late morning fog which burns off to wash the beans with just the right amount of mid day sun. The beans grow slowly, and develop rich, bright, intense and balanced flavors. If you carefully observe the green beans, you’ll see a certain high grown gnarliness to them, many of the centerlines are tight and a little crooked. In a light roast, you’ll see “character lines” on the outside of the beans, these beans grew slowly, densely and richly (think of oak vs balsa wood and the difference in density between those), developing richly balanced flavors you can’t just get anywhere. If you know the term “slow food”, this is “slow coffee”, handmade, done the old fashioned way, taking whatever time is necessary to make it perfect.
A brilliant, rich and balanced self drinker, with dark chocolate, tart cherry and bright citrus notes, very good body. Completely satisfying by itself, this coffee is also excellent as a blend base, it adds richness and ties together gentler coffee such as Brazils, Centrals, smoky coffees such as Sumatras, and can slightly tame wilder coffee such as Kenyas and Ethiopians, into a perfect “world beat” fusion.