A very tasty aggregate lot from a micro region in Huila called Timana. Although some of our past Huila offerings have most likely contained some Timana beans, this straight chop out of Timana is fantastic.
All grown above 4800 feet and consisting of 3 Arabica strains; Castilla, Caturra, Colombia
Coming from the Timaná municipality of South Huila, located in the mountain valley of the Magdalena river between the two main branches of the Colombian Andes. The region provides excellent weather patterns for coffee cultivation.
Ripe cherries are pulped and fermented for 16-24 hours, after which they are carefully dried both in the sun and mechanically until the optimum moisture content is reached.
Best around a medium roast. A very nice & clean Huila cup. Buttery textured and complex; strong semi-sweet traditional walnut/chocolate tones balanced with with a little brightness and soft fruit tones. Lighter roasts can see some hints of more citric acidity but gets pretty mellow and smooth from medium to dark roasts.
Easy to roast; a nice medium roast is where these beans will shine. Works at light and/or dark roasts but looses a little balance. Light roast will have much more floral and soft fruit balanced with just hints of dry nutty, dark roasts are much thicker and bittersweet, low acidity and nutty/chocolaty/smoky type profile.
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