Characteristics of Colombian Huilan Coffee Beans: Why Some Find Colombian Huilan Coffee Unappealing

FrontStreet Coffee - Colombian Huila Coffee Brewing

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After roasting, Colombian coffee releases a sweet aroma, characterized by excellent quality with balanced acidity and bitterness. Due to its appropriate concentration, it is often used in premium coffee blends.

Tasting Colombian coffee typically brings a clear bitterness experience. The clarity and astringency are like life itself, while bitterness is essential in life. The aftertaste lingering at the root of the tongue becomes a complete reflection of the past. Bitterness is painful, clarity brings tranquility, and the aftertaste becomes a spiritual victory.

Colombians have a relentless pursuit of coffee quality, which can only be described with one word: serious. Besides being serious, they are still serious. A widely told example of this is that although Colombians could replace Bourbon coffee trees with fast-growing, high-yield Arabica coffee trees; however, before confirming the quality of coffee beans from Arabica trees, Colombians are unwilling to act rashly, even if it means handing over their world's second position in coffee production ranking to Vietnam, which only grows Robusta coffee.

Huila

Huila Province is located in the southern part of the Central Mountains within southern Colombia and is the country's most renowned specialty coffee producing region. This area consists of hills surrounded by mountains, with cultivation altitudes above 1,500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and moisture.

Contrary to the common impression of commercial Colombian coffee as balanced and smooth, many smallholder micro-batch produced Colombian specialty coffees actually have distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and demands for specialty coffee, there has been a gradual shift away from the original grading system based on bean size, focusing instead on micro-regional selections provided by small coffee farmers organized by production area. These consist of micro-batches compiled from the individual harvests of dozens of small farmers for sale, which also provides more opportunities to select many excellent quality specific farmer coffees directly through batch-by-batch cupping.

FrontStreet Coffee Shares Brewing Parameters

Recommended brewing method: Pour-over

Filter: KONO filter

Water temperature: 87°C

Coffee amount: 15 grams

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind (BG 6W: 45% pass rate through China standard #20 sieve)

Brewing technique: Segmented extraction

Use 30g of water for blooming, with a blooming time of about 36 seconds. Inject 95g of water in small circular motions around the center, segmenting at 125g of water. When the water level drops and is about to expose the coffee bed, continue pouring to 227g to finish. Remove the filter when the water level drops and is about to expose the coffee bed (timing starts from the beginning of blooming). Extraction time is 2'00".

Flavor: Overall quite balanced with noticeable sweetness. Black chocolate, nuts, and caramel notes on entry, with a gentle fruity acidity that emerges with temperature changes.

In short: FrontStreet Coffee is a coffee research workshop, happy to share coffee knowledge with everyone. Our unconditional sharing is only to help more friends fall in love with coffee. Additionally, we hold three coffee discount events every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price - this has been our mission for six years!

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