A very tasty aggregate lot from a micro region in Huila called El Tigre, in the area of Pitalito. 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 1300m (high altitude) and consisting of 2 Arabica strains; 40% Caturra and 60% Castillo.
Sourced by our favorite Kona expert Mr. Stewart (who also has some awesome Colombian buddies), he was also behind our older Colombian Dulima and Timana offerings from the last couple of seasons if you liked those.
Tasting Notes: A great example of a Huila coffee. A strong medium roast is where this coffee shines. A little citric lemony acidity upfront, a hint of a tart red fruit balanced with a nice smooth and thicker chocolaty tone with a hint of nuttiness in the aftertaste. A nice, smooth buttery textured cup almost anyone will love. Lighter roasts bring out more acidity but present more of a complex spice noted cup, a few almost thought it to be an African, interesting but didn’t quite shine like it did at fuller roasts. Darker roasts are equally as tasty for roasty coffee fans but will lose the delicate fruit note and any signs of acidity; more of a smoky, thick, semi-sweet cup.
Roasting Notes: A nice and easy coffee to roast. Good from light to dark but really shines a bit closer to 2nd crack than first. Lighter or darker will appeal to certain crowds but that strong medium roast is a cup everyone will love – or at least should.