COLOMBIA Specialty Coffee (Microlot) Huila - Washed

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 geographical conditions that produce the unique flavors so prized in Colombian coffees. Although there are many sub-regions and increasingly smaller geographical designations – all in terms of individual farms – coffees in Colombia can be separated into three major regions whose climate, soils, and altitudes affect the tastes.
Coffee grown in the north (Magdalena, Casanare, Santander and Norte de Santander) is typically planted at lower altitudes where temperatures are higher. As such, these coffees tend to have deeper, earthier flavors with medium acidity, more body, and notes of dried fruit and chocolate.
The coffees from the central regions (Caldas, Quindío, Risaralda, Norte de Valle, Antioquia, Cundinamarca and Norte de Tolima) are celebrated for their overall balance and their fruity and herbaceous notes. The variations in flavor highlight the specific characteristics of each microregion.

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