Which Coffee Has Chocolate Flavor? Colombian Huilan Coffee with Chocolate-like Rich Texture

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FrontStreet Coffee - Colombian Huila

Colombia is currently the world's third-largest coffee producer, using washed processing for Arabica coffee beans. The most important factor is the active volcanic activity that has created some of the world's most fertile soil, cultivating sweet, rich, and very appealing coffee beans that are easy to brew successfully.

The history of Colombian coffee dates back to 1808, when a priest first brought coffee to Colombia from the French Antilles via Venezuela. Since then, coffee trees took root in this country and developed into the world's largest coffee producer by the early 20th century. The Andean region where coffee is grown has ideal cultivation conditions, including altitudes above 1,400m, fertile volcanic soil, mild temperatures, and appropriate rainfall.

Local production uses the washed method, with harvest periods from October to February and April to June twice a year. The production volume is 630,000 tons, ranking third in the world after Brazil and Vietnam (ICO, International Coffee Organic 2008 crop year).

Huila, grown at altitudes of 900-1100m, as mentioned before, beans from this altitude do not have particularly prominent acidity. However, as a leading production region in Colombia, its stability is unquestionable. Therefore, the washed processing method used increases the purity of the beans; during roasting, the main focus is on extracting mid-range body, oils, and melanoidins, belonging to medium-dark roast. Understanding it this way, this bean is quite ideal for beginners.

Green beans from San Augustin in the Huila region. San Augustin is located in the southernmost part of the Huila region and is famous for producing the highest quality coffee. With abundant groundwater, fertile volcanic ash soil, and suitable altitude, farms in this region average 2 hectares in size, representing small-scale cultivation. Coffee is grown under shade, hand-picked, and primarily processed using natural methods. The main varieties are Caturra and Typica. The flavor is balanced, with mild acidity, excellent nutty aroma, and good body.

Smooth and balanced on the palate, with gentle and slight fruity acidity, followed by nutty and chocolate aromas. The excellent quality and body make this coffee outstanding whether consumed as a single origin or with added sugar and milk.

In Brief

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