Colombian Specialty Coffee Huila Region - Brewing Characteristics of Huila Region Coffee Beans

FrontStreet Coffee's Daily Coffee Selection

When selecting a new daily coffee bean to offer, FrontStreet Coffee carefully selects beans that best represent the original flavors of major producing regions, introducing them in 100g small packages. FrontStreet Coffee hopes that every coffee enthusiast can enjoy the basic flavor characteristics of a coffee growing region at the most affordable and cost-effective price.

Many coffee beginners who are just starting out don't know what flavors they prefer and worry about wasting money on coffee beans they might not like. At this time, choosing FrontStreet Coffee's "daily coffee beans" is most appropriate. You can start with the most classic flavors from major producing regions without spending too much "unnecessary money" to try them out, achieving two goals at once.

Additionally, most of FrontStreet Coffee's daily coffee beans use the washed processing method. FrontStreet Coffee specifically considered that washed processing can better reflect the clean taste of coffee and the pure presentation of flavors. Therefore, when analyzing the specific flavors of a coffee region, FrontStreet Coffee uses washed beans from that region as reference.

Currently, FrontStreet Coffee offers daily coffee beans from 7 producing regions: Ethiopia Yirgacheffe, Costa Rica Tarrazú, Colombia Huila, Indonesia Lintong Mandheling, China Yunnan Baoshan, Guatemala Huehuetenango, and Brazil South Minas. This article will focus on FrontStreet Coffee's daily coffee beans from the Huila region of Colombia, exploring the unique flavor characteristics of the Huila region.

Colombia Huila Coffee Information

Country: Colombia

Region: Huila

Altitude: 1500-1800 meters

Variety: Caturra

Processing Method: Washed

Flavor: Nutty, dark chocolate, caramel, soft fruit acidity

Colombia Huila Region

Huila Province is located in the southern part of the Central Mountain Range in 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 1500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and moisture.

The Huila region has mountainous terrain, and coffee is grown on the slopes of canyons, providing high altitudes and suitable temperatures for cultivating high-quality Arabica beans. The climate of the canyon slopes not only prevents cold winds from entering but also brings cool mountain breezes without high temperatures, and rainfall is quite sufficient, making it an exceptionally gifted coffee cultivation area. Colombian coffee workers manually harvest coffee beans on the mountains, and the vast majority of coffee beans are processed using the washed method.

Huila has an excellent combination of soil and geographical advantages for coffee cultivation. Some of the most complex, fruit-forward Colombian coffees come from here. This region belongs to the Colombian national company's special selection of high mountain coffee beans, known as Colombia's national treasure. Thanks to superior geographical and climatic conditions, Colombian coffee has consistently maintained high quality. Huila coffee beans have a full-bodied taste with a relatively heavy texture. They possess nutty, chocolate, and caramel aromas with a smooth and pleasant fruit acidity.

Coffee Varieties

Caturra is a natural mutation of the Arabica variety Bourbon, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to inheriting Bourbon's lineage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil, so it was not cultivated on a large scale there. Instead, it became widely popular in Central and South America, with countries like Colombia, Costa Rica, and Nicaragua growing Caturra extensively.

Washed Processing Method

Coffee farmers first pour the harvested coffee berries into large water tanks. Underdeveloped, low-quality beans will float to the surface, while mature, full beans will sink to the bottom. At this point, the defective beans (fruits) floating on the surface are scooped out. Then, a pulp remover is used to remove the outer skin and pulp of the coffee fruit. At this point, the coffee beans still have a slippery layer of mucilage attached. The coffee beans with mucilage are placed in fermentation tanks for 16-36 hours, during which microorganisms break down the mucilage. After fermentation is complete, large amounts of clean water are used to wash away the mucilage residue on the coffee beans. Finally, the clean coffee beans are dried in the sun. The washed processing method offers both soft and bright acidity, moderate body, and sweet, spicy aromas.

How FrontStreet Coffee Brews Colombia Huila Coffee

FrontStreet Coffee uses a V60 dripper to brew Colombia region coffee. The 60° conical filter has larger holes, and its unique spiral rib design allows air to be discharged more easily, thereby improving extraction quality.

Water Temperature: 90-91°C

Grind Size: BG#6m (fine sugar size / 20# sieve 80%)

Coffee-to-Water Ratio: 1:15

Coffee Amount: 15 grams

FrontStreet Coffee's Brewing Technique:

First, pour 30g of water for a 30-second bloom, then pour 95g more (scale shows around 125g), completing the pour in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100g (scale shows around 225g), completing in about 1 minute and 40 seconds. The drip finishes at 2'00", remove the dripper, and complete the extraction.

Brewing Flavor: Nutty, dark chocolate, soft fruit acidity in the middle, and the sweetness of caramel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473