Huila is one of Colombia’s southernmost coﬀee-producing departments and is home to its third-highest peak, the Nevado del Huila volcano. According to the FNC, the department accounts for around 18% of Colombia’s total coﬀee production and received an oﬃcial Denomination of Origin status in 2013. This particular lot comes from smaller holders around Santa Maria, a town located in the northern part of Huila. The coﬀees from this region tend to have bright, sweet ﬂavors such as tangerine or red apple of which these beans are a great example.
A good everyday drinker – this Huila coffee is very smooth with pretty low acidity. A sweeter soft fruit tone at a nice medium roast balancing with a bit of chocolaty nutty factor. Medium bodied at the medium roast mark, a little fuller bodied at the darker roast points. Darker roasts will mute the sweeter fruit tones and deliver a much stronger baker’s chocolate tone with a smoky accent.
Medium to dark roast coffee. We all preferred a nice medium roast on it, very easy to drink cup but a bit mild for some. These beans can be little deceiving in the roaster, they darken up pretty good before 1st crack, when roasting on the lighter side make sure you see the expansion in size and the chaff coming off or don’t stop the roast. On the darker roasts, the beans stay a bit lighter in color, watch for just a hint of oil on the surface and cool it out.