Overview & Sensory Profile

The "Colombia Huila Classic" crop is an embodiment of the original identity of Colombian coffee, long known worldwide for its perfect balance and high purity (Milds).

This crop, scoring 86, reflects strict traditional agricultural practices in Colombia and highlights the high quality of the Typica variety when washed.

Geography & Terroir

This coffee comes from the Huila department in southwestern Colombia, a mountainous region highly esteemed globally and awarded a "Denomination of Origin" due to its unique characteristics.

The altitudes of Huila farms producing this crop range between 1670 and 1950 meters above sea level.

The scientific significance of this terroir lies in the low hours of direct sunlight exposure (averaging 3.5 hours daily) due to regular cloud cover, providing stable temperatures, limiting plant heat stress, and allowing sugar and acidic bonds to accumulate highly uniformly within the seeds.

Genetic Structure

Genetically, this crop relies on the "Typica" variety, the oldest commercial Arabica coffee variety, genetically distinguished by a clean cup and refined sweetness despite its lower yield compared to modern hybrid varieties.

Processing & Biochemical Impact

This genetic purity is enhanced by the use of the "Washed Process," the method that built Colombia's global reputation.

In this method, the skin is removed, and the beans are fermented in water tanks to completely remove the mucilage before drying. This procedure limits extended bacterial fermentation, reducing acetic acid production and allowing the bean's inherent essential acids (like malic and citric acids) to shine.

The result is a wonderfully balanced cup, offering bright acidity resembling mandarin, with a solid base of chocolate sweetness and light touches of spices, delivering a quintessentially clean and classic experience.