Colombia Huila Province Timana Micro-Region | Smallholder Production of Castillo, Bourbon, and Caturra Varieties

Colombia Huila Timaná Micro-region | Small Farmer Production of Castillo, Bourbon, and Caturra Flavors?

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Colombia is the world's third-largest coffee-producing country, with coffee grown almost everywhere. In recent years, the southern regions have surpassed the northern areas, with famous producing regions including Narino, Tolima, and Huila. Small farmers typically own no more than 10-15 hectares of land. During drying, coffee beans are placed on elevated bamboo beds with UV-resistant canopies above, and large circulating fans maintain ventilation in the drying room. Sun-drying time does not exceed 18 days, with coffee moisture measured daily. Small farmers believe that factors such as climate, soil, temperature, harvesting maturity, and proper handling on this earth contribute significantly to the flavor of coffee. Comprehensive collection of farm data, continuous cupping and suggestions from professional cuppers, and consumer preferences all contribute to farm improvement. This is the path forward for specialty coffee in Colombia.

Three Cordillera mountain ranges run north-south through Colombia, extending into the Andes. Local coffee farmers grow coffee along the highlands of these mountain ranges, benefiting from diverse climatic conditions. Due to variations in terrain and altitude, Colombia's coffee industry largely operates on a small-scale production model. Unlike Central American coffee-producing countries that often grade by growing altitude, Colombian coffee is classified by bean size, with Supremo grade (17 mesh and above) being the largest, followed by EXCELSO EXTRA (primarily 16 mesh). Huila Province is located in the southern part of Colombia's central mountain range and is the country's most renowned specialty coffee region. This area consists of hills surrounded by mountains, with cultivation altitude above 1,500 meters. Colombia's most important rivers converge here, bringing abundant water resources and moisture. Contrary to the common impression of commercial Colombian coffee as balanced and smooth, many small-farm micro-batch specialty coffees actually exhibit distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and specialty coffee requirements, the traditional system of grading by bean size has gradually been abandoned. Instead, micro-regional selections from small farmers organized by production area have become predominant. Dozens of small farmers contribute their individual harvests to form a micro-batch for sale, allowing for direct selection of many high-quality specific small-farm coffees through batch-by-batch cupping.

In 1927, Colombia established the National Coffee Management Association, responsible for quality supervision. To improve coffee quality and regional certification, the Colombia coffee trademark was created. This logo consists of Juan Valdez, a mule, and Colombian mountains. Coffee that meets certification standards can be sold with this logo as an indication of quality and origin. The Timaná micro-region is located in Colombia's Andes Mountains, where favorable climate patterns provide excellent conditions for coffee cultivation. The main cultivated varieties are Colombian Typica and Caturra, with several small-farm batches possessing forest protection certification.

Flavor Description:

Grass, wheat, and caramel sweetness, gentle and smooth, with a nutty aftertaste containing subtle fruit notes.

Property Characteristics: Farm Information

Farm Name: Timaná

Farmer: Various small producers

Region: Huila

Country: Colombia

Farm Size: 2.8 Hectares

Altitude: 1,600 meters

Coffee Characteristics:

Variety: Caturra, Typica, Bourbon, Castillo

Processing System: Fully washed and sun dried

Flowering Period: September – October

Harvest Period: March – July

Appearance: 16-18 mesh

Grade: 1 Speciality Grade

Top Jury Descriptions: Cupping roast level (Cinnamon) at 60 seconds after first crack begins

Aroma/Flavor: Peanut, nuts, chocolate, caramel, pineapple, banana, milk candy

Acidity: Plum, prune, orange, rough acidity

Complexity & Other: Floral-fruity sweetness, balanced mouthfeel, low complexity, good brown sugar aftertaste

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour with 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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