Colombian Premium Huila – La Argentina – Washed Processed

Description

30 small producers, working with the premier processor and exporter MASTERCOL, joined forces to create this clean and fully traceable lot of grade 1 beans consisting of Castillo, Caturra, and Colombia. Each farm, measuring just 3 to 6 hectares, contributes the character of the La Argentina region and receives technical advice and professional feedback on the tasting before export. The plots are located at an altitude of 1,600–1,900 m above sea level on sandy loam soils formed from volcanic ash: a well-drained, mineral-rich soil where cool mornings, mild afternoons, and Andean fog delay the ripening of the cherries, building the sweetness and delicacy that define Huila coffees.

Harvesting is selective; ripe cherries undergo a two-stage fermentation lasting 40 to 50 hours, are pulped, washed three times, and sun-dried for 10 to 15 days on raised beds inside parabolic solar dryers until the moisture content reaches 10-11%. The result is large, uniform beans, ready for precise roasting. MASTERCOL oversees post-harvest protocols, quality control, dry milling, and logistics, ensuring that a greater proportion of the final value returns to producers, thus strengthening family economies. This collaborative model has become a benchmark of consistency and transparency throughout the department.

With its blend of altitude, dual fermentation, and community teamwork, La Argentina captures the dynamism that keeps Huila at the center of Colombian specialty coffee, offering roasters a versatile canvas to express sweetness, creamy body, and ripe fruit notes in the cup.

Tasting Notes: We liked it best at light to medium roasts, but works well light to dark. At the lighter roast points one will get some crispness upfront, hints of lemon and orange acidity with a bit of floral in the aromatics, balanced with a nutty/caramel sweetness and a touch of red fruit and cocoa. A very tasty Colombian. Moving to a solid medium roast, the cup leans toward milk chocolate and light toffee, with a subtle citrus note, shows some hints of fruit as the cup cools but pretty minor. As one pushes into the darker roasts, notes of dark chocolate and caramelized sugar move to the foreground, a stronger less delicate cup. Will still show just a pinch of balance with an orange like sparkle.

Roasting Notes:Even roasting with medium to low chaff levels. This dense, uniformly sized Huila beans tolerate heat predictably. By opting for a light roast, you can highlight the acidity and soft fruit, more intense caramel which is very tasty but the cup can be a little sharp for some. A nice medium roast is where chocolate and citrus coexist without too much sour or bitterness, a smooth cup. Darker roasts are very sweet but pick up some roastiness if close or into 2nd crack. Let the roast rest so that the brightness settles and the sweetness develops.