Colombia
Colombia Huila
Huila · 1500–1900 masl · Washed
The quintessential Colombian: balanced, sweet, with red-fruit and caramel notes.
Did you know?
Colombia's mountainous terrain means most coffee is still picked by hand on tiny family farms, and the country harvests nearly year-round thanks to varied micro-climates. 'Juan Valdez' was invented in 1958 to market exactly this image.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Colombia Huila | 7 | 7 | 8 | 3 | 7 | 8 |
Details
- Varieties
- Caturra, Colombia, Castillo
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Apr, May, Jun, Oct, Nov, Dec
Tasting notes
Red FruitCaramelChocolateOrange
Brewing recommendations
Pour-Over V60affinity 9/10
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Balanced red-fruit cup.
Espressoaffinity 9/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Caramel-orange shot; great with milk.
Chemexaffinity 8/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Clean and sweet.
Kalita Waveaffinity 7/10
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; red fruit and caramel with rounded sweetness.
AeroPressaffinity 7/10
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; red fruit and caramel with soft acidity.
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; red fruit and caramel without the bite.
French Pressaffinity 6/10
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; red fruit and caramel with textured mouthfeel.
Moka Potaffinity 5/10
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; red fruit and caramel in a concentrated cup.