How are Colombian Huilan Coffee Beans Are Colombian Coffees Acidic and Full-Bodied

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FrontStreet Coffee - Colombian Huilan Introduction

Colombia

Colombia is the second largest coffee-producing country after Brazil, primarily producing Arabica beans. It is the world's largest exporter of Arabica coffee beans and the largest exporter of washed coffee beans globally. Among all coffees, Colombian coffee beans have the best balance, with a soft and smooth mouthfeel.

Depending on the weather, if conditions are good, natural sun-drying is the first choice. When possible, there will be a small shelter where beans are spread on wooden racks for shade-drying; otherwise, they are spread on an empty cement surface for drying. If the weather is poor with continuous rain, mechanical dryers are used. These dryers have air temperature controls, typically set around 50 degrees Celsius.

Huila Province is located in western Colombia, where the Andes Mountains form narrow canyons. Coffee grows on the slopes here, making this a renowned coffee-producing region in Colombia.

Huila Province's coffee benefits from fertile volcanic soil, moderate rainfall, and high-altitude microclimates, resulting in very balanced and mellow flavors. Most production here comes from small farmers, with approximately 80% of producers in the region growing coffee on less than 3 hectares of land. Because most small farming families handle the cultivation themselves, with labor rarely outsourced, farms and coffee processing can be managed more thoroughly and intensively.

Colombian Huila Region Coffee Beans

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

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

In Brief

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