Colombian Huilan Coffee Beans - Washed Flavor Characteristics Introduction

FrontStreet Coffee - Colombia Huila Washed

Colombia Huila

Region: Huila

Altitude: 1500-1800 meters

Variety: Caturra

Processing: Washed

Colombia boasts magnificent mountains, pleasant climates, spring-like weather year-round, and fresh air. With its mild climate and humid atmosphere, Colombia's diverse climate allows for harvesting seasons throughout the year, with different coffee varieties maturing at different times. The unique Arabica coffee beans cultivated here produce coffee with rich flavors and endless aftertaste, truly worthy of being called coffee excellence.

Three Cordillera mountain ranges run north-south through Colombia, extending toward the Andes. Coffee is planted along the highlands of these mountains, providing diverse climate conditions that allow for year-round harvesting, with different coffee varieties maturing at different times. Fortunately, unlike Brazil, Colombia doesn't need to worry about frost damage. Colombia has approximately 2.7 billion documented coffee trees, with 66% cultivated using modern methods in plantations, while the remaining are grown in traditional small farms.

Region Introduction

The Huila region features mountainous terrain, with coffee grown on the slopes of valleys, providing high altitudes ideal for cultivating premium Arabica beans and suitable temperatures. The climate on these valley slopes not only prevents cold winds from entering but also benefits from mountain breezes that prevent high temperatures, while rainfall is relatively abundant - truly a privileged region for coffee cultivation. Colombian coffee workers manually harvest coffee cherries on the mountains, allowing for careful selection of the most mature and饱满 fruits. Additionally, most coffee beans undergo washed processing, resulting in a light and silky texture when brewed after medium roasting.

Therefore, Huila produces coffee with a full body and relatively heavy texture. Huila coffee, with its nutty, chocolate, and caramel notes and smooth, pleasant fruit acidity, is recognized as specialty coffee. This reputation comes not only from its exceptional geographical conditions and selection of Arabica varieties but also from the contribution of manual harvesting and selection.

Colombian Huila is among the finest of Colombia's premium coffees. Its balance is widely recognized as excellent, belonging to the special high-altitude coffee beans of Colombia's national company, hailed as a national treasure of Colombia.

Thanks to superior geographical and climate conditions, Colombian coffee has consistently maintained high quality. Typically, Colombian coffee beans without special market trademark names come from the National Federation of Colombia Coffee Growers, a vast federation spanning across Colombia. It has always been known for its strict quality control and active promotion.

Coffee Varieties

Caturra is a mutation of Bourbon, discovered in Brazil in 1937. It offers better production capacity and disease resistance than Bourbon, with shorter plants that facilitate harvesting. It adapts well, doesn't require shade trees, and can thrive under direct sunlight, commonly known as "Sun Coffee." Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. However, the higher the altitude, the better the flavor, though with relatively reduced production capacity.

Processing Method

Most Colombian coffee is processed using the washed method. Each small farming family has a small specialized processor (Ecomill or Eco-Pulper). Harvested coffee cherries are poured into it, which not only removes the skin and pulp but also removes most of the mucilage, requiring only very small amounts of water. Next, the parchment beans with residual mucilage enter a small pool or container - which might be a concrete pool (some tiled) or a stainless steel barrel - for overnight fermentation to loosen the remaining mucilage. The next day, they are rinsed with clean water, completing the washed processing process.

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