COLOMBIA Specialty Coffee 7099 - Regional HUILA - Washed

16,90€

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Roast Omni Roast

Weight 250gr 500gr 1Kg

Quantity

Grind

Pickup available at Costa de Caparica

Usually ready in 1 hour

Washed

The municipality of Gigante, in Huíla, is located in the central-eastern part of the department and lies between the Magdalena River and Mount Matambo. Gigante is rich in natural forests and rivers and streams, but has been affected in recent years by land abuse.
This coffee comes from the El Desarollo Cooperative , which has 220 members from the western slopes of the Eastern Andes. They come from 41 villages spread across this area. There are 1,669 men and 51 women aged between 25 and 78. These families live off the production of coffee and other small crops on their land to feed themselves and also to sell. The varieties planted on the farms are mainly caturra and colombia and the soil is volcanic. This region receives between 1,200 and 1,500 m³ of rainfall annually.

Coffee is harvested either in the main crop from April to June or in the fly-harvest from September to November. All coffee is traditional washed coffee that is pulped, fermented and then washed before being dried in small patios or African beds with parabolic tents.

In the Cup

Tangy orange and juicy cherry in the front, creamy middle of the cup of velvety and delicate milk chocolate, buttery caramel and medium body

Origin:- Colombia
Region:- Huila
Producer:- Cooperativa El Desarollo
Variety:- Caturra
Altitude:- 1900m
Processing Method:- Washed

Preparation Suggestion (Brewing)

The Cup

Tangy orange and juicy cherry in the front, creamy middle of the cup of velvety and delicate milk chocolate, buttery caramel and medium body

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Colombia

Although coffee production in Colombia did not become a commercial industry until the 19th century, it is likely that coffee was introduced to Colombia about a century earlier by Jesuit priests.
Colombia has a wide range of microclimates and geographic conditions that produce the unique flavors so prized in Colombian coffees. Although there are many sub-regions and increasingly smaller geographic designations - all in terms of individual farms - coffees in Colombia can be separated into three major regions whose climate, soils and altitudes affect tastes.
Coffees grown in the north (Magdalena, Casanare, Santander and Norte de Santander) are usually planted at lower altitudes where temperatures are higher. As such, these coffees tend to have deeper, earthier tastes with a medium acidity, more body and hints of nuts and chocolate.
Coffees from the central regions (Caldas, Quindío, Risaralda, Norte de Valle, Antioquia, Cundinamarca and Norte de Tolima) are celebrated for their general balance and for their fruity and herbaceous notes. Flavor variations highlight the specific characteristics of each micro-region.

The southern regions (Cauca, Nariño, Huila and Sul de Tolima) are appreciated for producing smooth coffees with high sweetness and citrus notes. They are also known for their medium body and more pronounced acidity.

Tangy orange and juicy cherry in the front, creamy middle of the cup of velvety and delicate milk chocolate, buttery caramel and medium body

Producer El Desarollo Cooperative

Região Huila

Variety Cockatiel

Process Washed

Altitude 1900m

Organic