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

FrontStreet Coffee - An Introduction to Colombian Huila Coffee

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

Huila is a mountainous region where coffee grows on canyon slopes, giving trees the high altitudes and suitable temperatures ideal for cultivating quality Arabica. The canyon-slope climate blocks cold winds while admitting cooling mountain breezes without heat spikes, and rainfall is relatively abundant--an exceptionally privileged growing environment. On top of that, Colombian coffee workers harvest the coffee fruits (also called cherries) by hand in the mountains, which allows careful selection of only the most mature, plumpest fruit. Most Colombian beans are also washed-processed, so a medium roast brews into a light, silky mouthfeel, sometimes with a hint of acidity.

The majority of Colombian coffee is washed. Each small farming family works with a small dedicated processing machine (an Ecomill or Eco-Pulper): harvested cherries are poured in, which removes the skin and pulp and strips away most of the mucilage while using very little water. The parchment beans, still carrying residual mucilage, then go into a small pool or container to ferment overnight, loosening what remains. The next day they are rinsed clean with water, and the washed process is complete.

Weather permitting, natural sun-drying is the preferred finish. Farms with facilities spread the beans on wooden racks under a shelter for shade drying; otherwise they are laid out on open concrete. If the weather turns bad with continuous rain, mechanical dryers take over--these machines typically have an intake temperature control, usually set around 50 degrees Celsius.

Coffee from the Huila Region of Colombia

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

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

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

FrontStreet Coffee Recommendation

Colombian coffee covers a remarkably wide range of uses: it works in espresso blends and as a pour-over single origin, spanning fruity-acidic profiles, full-bodied cups, and aromatic, floral styles--something for nearly every taste.

To get to know the origin, start with FrontStreet's washed Huila. Huila, in the southern reaches of Colombia's central cordillera, is the country's most famous specialty coffee region: a landscape of hills ringed by mountains, planted above 1500 meters, where Colombia's most important rivers converge to bring abundant water and moisture. Roasted medium-dark, this lot emphasizes black chocolate and nutty sweetness with moderate oils and a full body. It suits pour-over and French press, and it also pulls beautifully through a moka pot or espresso machine for Americanos and lattes.

If you have a home espresso machine or a moka pot, baristas strongly recommend FrontStreet's Premium Blend: a coffee-shop-oriented espresso recipe that pairs the cream-and-nut character of Brazilian beans with the deep chocolate bitterness of Colombian coffee, extracting with a fine golden crema. It makes a rich, silky latte, is friendly to beginners, and serves as a base for Americanos, cappuccinos, mochas, and other classic espresso drinks.

FrontStreet Coffee Philosophy

In short: FrontStreet Coffee is a coffee research house dedicated to sharing coffee knowledge with everyone. Our unreserved sharing aims to help more friends fall in love with coffee. We hold three discounted coffee events monthly because FrontStreet Coffee wants to provide the best coffee at the lowest prices for more friends to enjoy. This has been FrontStreet Coffee's mission for the past six years!