Colombian Huilan Coffee Beans Flavor Profile - Huilan Region Washed Coffee Pour-Over Taste

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Colombia is currently the world's third-largest coffee producing country, and its coffee flavor can be described as representative of American coffee flavors. With captivating nutty and cocoa notes, balanced口感, and rich aroma, it is deeply loved by coffee enthusiasts around the world. In this article, FrontStreet Coffee will share knowledge about Colombian coffee beans.

Colombian Coffee Cultivation History

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century. There are many stories about coffee in Colombia:

One theory suggests that coffee was introduced by sea from the Caribbean island of Haiti, via El Salvador in Central America.

Another version states that in 1808, a priest first introduced coffee beans to Colombia from the French Antilles via Venezuela. One of the first batches of Colombian coffee seeds entered through Santander Province from Venezuela.

The third theory: The earliest record of Colombian coffee cultivation appears in Spanish missionary Jose Gumilla's book "The Illustrated Orinoca." He described his experiences during missionary work along both banks of the Meta River in 1730, mentioning local coffee plantations. By 1787, other missionaries had spread coffee to other parts of Colombia.

Colombian Coffee Bean Grades

When people think of coffee, many might think of Colombia, the world's largest exporter of washed coffee. In reality, although all coffee comes from Colombia, there are significant differences in quality. Most coffee we see is labeled with terms like "supremo" or "excelso," which are Colombia's internal bean grading standards. Many domestic bean merchants translate these as "premium" or "high-quality," but these terms actually only indicate bean size and don't have a direct relationship with coffee flavor and grade. Supremo beans have more uniform shapes and larger particles, while excelso beans are slightly smaller and less uniform. However, this doesn't necessarily mean excelso grade beans have inferior flavor to supremo.

Therefore, Huila coffee beans seem to represent high-quality Colombian coffee in the minds of many coffee drinkers in China. Huila is one of Colombia's important coffee producing regions. Some bean merchants translate it as "Huilan," "Hui Lan," "Uila," "Wula," or "Hula," but they all refer to the same thing - phonetic translations of Huila.

Although Colombia has high-quality coffee, not all coffee from Colombia is necessarily high-quality. The same applies to the Huila region. While Huila is an important producing region, not all beans from Huila are of high quality. However, many producers do use the Huila name to sell coffees of different qualities under the same name. Here, quality refers not to appearance but to flavor and taste distinctions.

Colombian Coffee Bean Growing Environment

Immersed in coffee, Colombia is now the world's third-largest coffee producer and exporter. The Colombian coffee produced is renowned worldwide for its premium quality, smooth texture, and high-grade character. All of this depends on Colombia's suitable climate, which provides coffee with a true "natural pasture."

The coffee varieties cultivated in Colombia are predominantly high-quality Arabica species. Colombian coffee trees are mainly grown in the Andes Mountains, on steep slopes at altitudes around 1300 meters. The temperature there remains around 18 degrees Celsius year-round, with annual rainfall between 2000-3000 millimeters. These conditions are very suitable for coffee growth, combined with mild climate, humid air, and the ability to harvest without seasonal restrictions. This is why Colombian coffee is of superior quality and enjoys a premium reputation worldwide.

In Colombia, the most important cultivation area is the Huila region in the southwest. The Huila region has mountainous terrain, and coffee is grown on valley slopes, providing high altitudes suitable for quality Arabica beans and appropriate temperatures. The climate of the valley slopes not only keeps cold winds out but also provides cool mountain breezes without high temperatures, and rainfall is relatively abundant. It can be described as an exceptionally blessed coffee cultivation area. Colombian coffee workers all climb mountains to hand-pick coffee bean fruits (also known as coffee cherries), allowing for careful selection of the most mature and plump fruits. Additionally, most coffee beans use washed processing. When brewed after medium roasting, they have a light and silky texture, sometimes with a touch of acidity, unlike the strong flavors of Brazilian coffee and Italian Espresso. In Colombia, it is hailed as "green gold."

FrontStreet Coffee Colombian Huila Coffee Beans

Region: Huila
Variety: Caturra
Processing Method: Washed
Flavor: Rich acidity, caramel, sweet nuts, chocolate, with red wine notes and admirable fruity flavors.
Texture: Full viscosity, caramel sweetness, smooth and pleasant fruit acidity.
Roast Level: Medium-Dark Roast

FrontStreet Coffee Brewing Suggestions

Dripper: KONO dripper
Water Temperature: 86-87°C
Coffee Amount: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: BG#6w

FrontStreet Coffee Brewing Technique Suggestions

Segmented Extraction

For the first water pour, use 30 grams of water for blooming, with a blooming time of about 30 seconds. For the second pour, continue until reaching 125 grams of water, then wait for the water level to drop just before exposing the coffee bed. Continue with the third pour until reaching 225 grams to finish. Remove the dripper when the water level drops just before exposing the coffee bed (timing starts from blooming). Extraction time is 2'00".

FrontStreet Coffee Flavor Description: Overall well-balanced with noticeable sweetness. Black chocolate, nuts, and caramel notes on entry, with gentle fruit acidity as temperature changes.

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