South Central America
| Process | Washed Decaf Process: EA |
|---|---|
| Variety** | Common Colombian Varieties: Castillo, Caturra and Colombia |
| Elevation | 1400-2000 MASL |
| Region | Huila |
| Country | Colombia |
| Harvest | Main Crop: October-December Fly Crop: June-August |
Cupping Notes: Sweet and tart with toffee, lime and cocoa flavor.
More about the the Colombia Washed Process
Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets with a timeline of 12–36 hours. The coffee is then washed with water and cleaned of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.
Huila
Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
**This lot is representative of this blend of popular varieties, two of which (Castillo and Colombia) were developed by CENECAFE — the agronomical research arm of Colombia's FNC.
As the roast profile darkens toward medium to medium/dark, these notes will be slightly eclipsed, resulting in a more bold roasted flavor. Once a dark roast profile is attained, most of the aforementioned cupping notes will be difficult to detect.