Why is Colombian Coffee Sour? How to Brew Colombian Huila to Bring Out Sweetness

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FrontStreet Coffee - Colombia Huila Coffee Introduction

Huila is an extremely important coffee-producing region within Colombia. Coffee grows on the valley slopes formed at the junction of the western coastal mountain range and the eastern mountain range. Among these, San Augustin has the highest production value due to the passage of Los Naranjos (Orange River). The fertile volcanic soil and humid climate once nurtured the "San Augustin Culture," making this area a renowned coffee-producing region. This area features beautiful riverside scenery with large lavender fields that serve as habitats for butterflies and hummingbirds. It's also an ancient, mysterious place in Colombia with giant stone forest carvings, where the local people protect the land from destruction.

The San Augustin coffee produced by the Condor Cooperative sources from local small-scale coffee farmers. To maintain excellent coffee flavor, they only choose to cultivate traditional Typica varieties, dedicated to producing specialty coffee with unique flavors and outstanding quality. Processed using the washed method, it undergoes meticulous processing and strict screening to become the highest grade SUPREMO for export. It has consistently achieved excellent results in COE (Cup of Excellence) competitions and stood out among 100 coffee samples at the 2009 SCAA (Specialty Coffee Association of America) annual competition, earning recognition as Coffee of the Year (SCAA COTY Winner).

Colombia's suitable climate provides a true paradise for coffee. Colombia's coffee trees are primarily cultivated on steep slopes in the Andes mountains at latitudes 1°-11°15' North and longitudes 72°-78° West, around 1300 meters above sea level. The average annual temperature there is approximately 18°C, with annual rainfall between 2000 to 3000 millimeters. The specific altitude range can exceed 2000 meters. This natural combination of characteristic factors, combined with scientific guidance from the Colombian Coffee Growers Federation in cultivation, harvesting, and processing, has created superior-quality Colombian coffee.

During the coffee cherry ripening season, coffee farmers lead mules up the mountains to hand-harvest coffee bean fruits (also known as coffee cherries). They manually screen the harvested fruits, carefully selecting only the most mature and full ones. The vast majority of Colombian coffee beans are processed using the washed method. When brewed after medium roasting, they offer a light, silky texture, sometimes with a hint of green apple acidity.

Colombia Huila Anaerobic Honey Fruit

Origin: Colombia

Region: Huila, Acevedo, Jardín Farm

Altitude: 1800m

Variety: Caturra

Processing Method: Anaerobic Natural

Roast Level: Medium Roast

Flavor Notes: Pineapple, Mango, Lychee, Cantaloupe

Brewing Suggestion: 88°C water temperature, 1:15 coffee-to-water ratio, complete extraction within 2 minutes

Knowledge Point: Coffee from Colombia's Nariño region is named "Colombian Nariño" because it is produced in Nariño.

About FrontStreet Coffee

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