Overview & Sensory Profile

The "Colombia Huila Fruit" crop marks a paradigm shift in Colombian processing methods, which were historically dominated by washed techniques.

Scoring 87.75, this crop highlights how advanced solar drying techniques can extract new sensory dimensions, such as a heavy body and complex fruity flavors, from Huila's mountainous terroir.

Geography & Terroir

Like the classic crop, this coffee hails from the famous Huila department, known for its volcanic ash-rich soil and mineral nutrients secreted by fertile valleys. 35

Coffee trees here grow at varying altitudes reaching over 1950 meters.

However, the scientific challenge in Huila lies in its high humidity rates, which historically made natural coffee processing highly difficult due to the risk of mold formation (Ochratoxigenic fungi).

Processing & Biochemical Impact

To produce this crop from various varieties, farmers had to utilize advanced, shaded parabolic plastic dryers that allow precise control of ventilation and temperature.

Whole cherries are left to dry slowly, providing a rich environment for microorganisms (yeasts and filamentous fungi) that multiply on the outer skin (Exocarp).

Biochemically, this prolonged contact between the seed and the sugar-rich mucilage leads to the seepage of microbial fermentation metabolites into the bean.

The level of the non-protein amino acid GABA rises, and esters form that react during roasting. This yields an exceptional cup characterized by a heavy, velvety body, overflowing with intense red fruit flavors perfectly balanced by notes of dark and milk chocolate.