South American Coffee Bean Regions - Colombia Huila Region Washed Green Emerald with Creamy Vanilla Flavor

FrontStreet Coffee - Colombian Washed Green Jade Emerald Introduction

The Huila region in southwestern Colombia, along with the Narino and Tolima regions, ranks among the country's excellent coffee-producing areas. The top 10 finalists in the annual Colombian coffee competition almost always come from these three regions, which are similarly dominated by small farmers working limited cultivation areas.

Coffee from Huila has a strong flavor profile and a heavier texture. In particular, the nutty, chocolate, and caramel aromas found in Huila coffee, combined with its appropriate acidity, make it worthy of being called a premium specialty coffee.

Green Jade Emerald is grown in the Garzon and Gigante areas of southern Colombia's Huila region. The local area enjoys excellent climate conditions, fertile volcanic soil, and high-altitude environments. Because production of this coffee variety is limited, it uses fewer chemical pesticides or fertilizers than mass-produced beans. The area is farmed by smallholders who therefore exercise particular caution and strictness in processing to maintain excellent quality. The refining method involves washed fermentation followed by natural sun drying.

Colombian Washed Green Jade Emerald

Variety: 50% Typica, 50% Catimors

Grade: Supremo grade

Region: Huila region

Altitude: 1,500 ~ 1,800m

Bean Size: 17, 18 screen

Processing Method: Washed processing method

Flavor Notes: Sweetness of caramel, dried longan, and brown sugar; aroma of sugarcane and vanilla cream

Knowledge Point: Colombia is one of the world's top three coffee bean exporting countries, with the majority being Arabica beans.

FrontStreet Coffee Recommendation

If Huila's balanced, chocolate-and-caramel profile is what you enjoy, FrontStreet Colombia Huila is the ideal everyday expression of the region. Huila sits in the southern part of Colombia's central cordillera, a hilly area surrounded by mountains where cultivation begins above 1,500 meters, and the country's most important rivers converge there, bringing abundant water and humidity. Roasted medium-dark, it highlights dark chocolate and nutty sweetness with moderate crema and a full body, works well as pour-over or French press, and handles moka pot and espresso machines for Americanos and lattes alike.

For something more adventurous from the same country, FrontStreet Colombia Finca La Divisa Sidra uses an anaerobic natural process. Anaerobic fermentation, sometimes called carbonic maceration, transforms the coffee into a more tropical expression, and a light-to-medium roast preserves its passion fruit, grape, apricot, and dried-fruit notes whether you brew it as pour-over, cold brew, drip bag, or moka pot.