Introduction to Colombian Huila Coffee: The Premium Chocolate-Flavored Coffee Beans

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FrontStreet Coffee - Colombian Huilan Coffee Introduction

Colombian beans are graded with Special Grade (SUPERMO) as the highest level, followed by Upper Grade (EXCELSO); however, only Special Grade coffee beans measuring 18/64 inches or larger (Grade 18 beans) can be classified as specialty coffee.

The Huilan region features mountainous terrain, with coffee grown on canyon slopes, providing high altitudes ideal for cultivating high-quality Arabica beans, along with suitable temperatures. The canyon slope climate not only prevents cold winds from entering but also brings cooling mountain breezes without high temperatures, and rainfall is relatively abundant, making it an exceptionally privileged coffee cultivation area. Additionally, Colombian coffee workers manually harvest coffee bean fruits (also known as coffee cherries) in the mountains, allowing for careful selection of the most mature and plump fruits. Furthermore, most coffee beans undergo washed processing, resulting in a light and silky mouthfeel when brewed after medium roasting, sometimes with a hint of acidity.

Most Colombian coffee uses washed processing methods. Each small farming family has a small specialized processing machine (Ecomill or Eco-Pulper). Harvested coffee cherries are poured into it, which not only removes the skin and pulp but also eliminates most of the mucilage, requiring only a very small amount of water. Next, the parchment beans with residual mucilage enter a small pool or container for overnight fermentation to loosen the remaining mucilage. The following day, they are rinsed with clean water, completing the washed processing.

Depending on the weather, if conditions are good, natural sun-drying is the preferred method. Those with facilities may have a small shelter where beans are spread on wooden racks for shade drying. Otherwise, they are spread on an empty concrete surface for drying. If the weather is poor with continuous rain, drying machines are used. These machines typically have intake temperature control, usually around 50 degrees Celsius.

Colombian Huilan Region Coffee Beans

Flavor: Rich acidity, with notes of caramel, sweet nuts, chocolate, hints of red wine character, and admirable fruit flavors.

Mouthfeel: Full-bodied viscosity, caramel sweetness, and pleasant, smooth fruit acidity.

Knowledge Point: The Typica old variety offers excellent flavor and good mouthfeel with distinct aroma, but has weak disease resistance.

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