When it comes to Colombia coffee we don’t mess around. We selected the region of Huila for various reason like wind patterns, soil quality, sunlight, elevation, and other environmental influencers have much to do with the common characteristics that separate, say, a Northern Colombian from a Southern Colombian coffee, just as they inform the differences between a Colombian and a Kenyan.
We source based on cup quality and character, seeking a balance of “taste of place” with availability and price. These lots are built as blends from coffees that cup out between 84–87 on our 100-point cupping scale, and come with regional and often microregional traceability, but are not farm- or producer-specific.
Huila’s profile is more toward toffee sweetness, lemon acidity, and smooth mouthfeel than the punchier fruit-forward lots of Cauca or Nariño. These coffees tend to be perfect “breakfast blend” types, versatile and interesting without being too challenging to the palate.
"Rich, sweet, savory and juicy with chocolate, caramel and cooked apple flavors."
Farm: Various smallholder farmers
Variety: Castillo, Caturra, Castillo
Altitude: 1200–2100 masl
Proc. Method Washed