Introduction to Colombia's Huila Coffee Region | Colombian Coffee Guide

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Colombian Coffee Geography and Grading

Three Cordillera mountain ranges run north to south through Colombia, extending into the Andes. Local farmers plant coffee along the highlands of these ranges and benefit from widely varied climatic conditions. Because altitude varies so much, a significant share of Colombia's coffee industry operates on a small-farm model. Yet unlike Central American producing countries that usually grade by growing altitude, Colombian coffee is classified by bean size using screen measurements. Supremo grade (17 screen and above) is the largest, followed by EXCELSO EXTRA grade (mainly 16 screen).

Specialty Coffee from Huila Province

Huila Province lies in the southern part of Colombia's central mountain range and is the country's most renowned specialty coffee region. The area consists of hills surrounded by mountains, with cultivation above 1,500 meters. Colombia's most important rivers converge here, bringing abundant water and moisture.

Contrary to the common image of Colombian coffee as simply balanced and smooth because of large-scale production, many small-farm micro-batch coffees actually have distinct regional character. In recent years, as the international market has focused more on quality and demanded specialty coffee, the industry has gradually moved away from the original bean-size grading system. Attention has shifted toward micro-regional selections, in which dozens of small farmers contribute their individual harvests to form micro-batches for sale. This makes it far easier to pick out many high-quality, specific-farmer coffees through batch-by-batch cupping.

Colombian Coffee Certification

In 1927, Colombia established the National Coffee Management Association, responsible for quality supervision. To improve coffee quality and provide regional certification, the association created the Colombian coffee trademark. The logo consists of Juan Valdez, a mule, and the Colombian mountains. Coffee that meets the certification standards can be sold with this trademark as an indication of quality and origin.

Brewing Recommendations

FrontStreet Coffee's Suggested Brewing Parameters

• Pour-over: V60 dripper with Small Fuji R440 grinder setting 3.5, water temperature around 90°C
• French Press: recommended grinder setting 4, water temperature 90°C
• Siphon: recommended grinder setting 4, water temperature between 90°C and 91°C
• AeroPress: recommended grinder setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

To taste what Huila does best, FrontStreet's washed Huila coffee is the place to begin. Huila Province, in the southern part of Colombia's central range, is the country's most famous specialty region: mountain-ringed highlands planted above 1,500 meters, where the country's most important rivers meet and supply rich water and humidity. FrontStreet roasts this lot to a medium-dark level, which brings forward black chocolate and nutty sweetness, moderate oils, and a full body.

It is also a forgiving bean to brew. FrontStreet's Huila works as pour-over and in a French press, and equally well extracted in a moka pot or an espresso machine, so americano and latte are both straightforward.

For a more modern, processing-driven Colombian coffee, FrontStreet's Colombia Sidra is worth seeking out. It uses an anaerobic natural process, in which coffee ferments in a low-oxygen or oxygen-free environment -- typically a pressure-resistant stainless steel tank where temperature, time, and pH can be controlled. The anaerobic fermentation converts more tropical fruit aroma into the bean, and at a medium-light roast it brews into complex notes of passion fruit, grape, apricot, and dried fruit as pour-over, cold brew, drip bag, or moka pot.