Some of the best coffee in Colombia comes from Huila. Huila is located in the southwestern part of the county and has both the Central and Eastern Ranges of the Colombian Andes running through it. Growing altitudes are very high. Rivers start high up in the mountains and pull important minerals down with them as they pass through coffee growing areas. This adds to the richness of the soils. High altitudes, rich soils, and the region's climate make Huila a paradise for coffee to thrive in. The smallholder farmers who contributed to this lot take great care to produce coffee that achieves the potential of this special region.
The cup is bodied and balanced with good strength of flavor and sweetness with flavors like caramelized sugars, walnut, and mild dried fruits like papaya.
Brew tips
There are many ways to brew a great cup of coffee. Here are some recipes for a few different brew methods that we have found work well for this coffee.
auto-drip
Coffee to water/ratio: 70g coffee to 1120g water (about 10 cups)/1:16
Grind: coarse-medium
espresso
18g coffee in (dose according to your basket)
37g espresso out
34 seconds
french press
Coffee to water/ratio: 24g coffee to 300g water/1:12.5
Grind: coarse-medium to coarse
Water temp: 198-205 F
Technique: Pour to 300g, at 1:30 stir thoroughly (about 12-15 seconds) at 4:30 press and pour.
pour-over
Coffee to water/ratio: 19g coffee to 300g water 1:15.79
Grind: coarse medium
Water temp: 198 F
Technique: pre-rinse filter, bloom with 50g, after 30 seconds start first pour of 150g (200g total) going in concentric circles to thoroughly engage all the grounds then pouring hard into center with last 35-50g to create some turbulence and mix grounds around, once drained through start second pour of 100g (300g total) in similar manner as the first.
