Colombia Huila Coffee

Why this coffee matters

Huila is Colombia’s most celebrated specialty coffee region, known for producing bright, sweet, high-altitude Arabicas grown along the Andes. Its volcanic soil, cool nights, and abundant rainfall allow cherries to mature slowly, developing layered sweetness and lively acidity. Smallholder farmers in Huila hand-pick ripe cherries and process them with exceptional care, resulting in a cup profile that is balanced, vibrant, and deeply aromatic.

For American coffee drinkers, Huila offers the ideal Colombian experience — approachable, fruit-sweet, and versatile across all brew methods.

Origin & Processing

• Region: Huila, Southwestern Colombia
• Elevation: 1,500–1,900 m asl
• Varietals: Caturra, Castillo, Colombia
• Process: Fully washed; sun-dried on raised beds
• Recommended Roast: Medium (to highlight caramel sweetness, red fruit acidity, and a clean, smooth finish)

Ripe cherries are hand-sorted and pulped on small family farms. After 12–36 hours of fermentation, the beans are washed in clean mountain water and dried on raised beds under controlled conditions. This meticulous approach preserves clarity and sweetness, producing the signature Huila profile: caramel, red apple, milk chocolate, and bright citrus.

Sustainability & Craft

Huila is dominated by smallholder farmers, many cultivating two hectares or less. These growers rely on traditional shade-grown agriculture, selective hand-picking, and environmentally mindful wet-processing. Our sourcing partners support cooperatives with farmer premiums, quality training, and improved drying systems.

Spectra Coffee roasts this Colombian offering in small batches in the United States to retain its bright acidity, caramel depth, and smooth structure.

Cup Experience

Expect a lively, sweet cup with notes of caramel, red apple, and milk chocolate. Gentle citrus brightness adds lift, while the medium body provides balance and smoothness. This Huila coffee shines in pour-over, drip, or espresso, offering a consistently clean and pleasantly sweet profile for everyday brewing.

Cup Profile

• Aroma: Sweet caramel, soft citrus
• Taste: Caramel, red apple, milk chocolate, citrus zest
• Body: Medium and balanced
• Acidity: Bright, sweet
• Finish: Clean, smooth, lightly fruity

Brew Tips

• Cone Drip (V60/Chemex): Medium-fine grind • 1:16 • 92–95 °C. Highlights fruit sweetness and clean acidity.
• Flat Basket Drip (Auto): Medium grind — chocolate and caramel sweetness with smooth acidity.
• French Press: Coarse grind • 1:15 • 4 minutes. Produces a round, sweet, chocolate-leaning cup.
• Pump Espresso: Fine grind • 1:2 • ~27–30 seconds. Bright, sweet shot with caramel and red fruit notes.
• Stovetop (Moka): Medium-fine — bold, sweet, chocolate-forward.
• Whole Bean: Grind fresh before brewing for best clarity and sweetness.

FAQ

• What makes Huila coffee unique?
  High elevation, volcanic soil, and careful washed processing create a profile with caramel sweetness, red fruit brightness, and exceptional clarity.
• Is this coffee single origin?
  Yes. It is sourced exclusively from smallholder farms across the Huila region.
• How should I store this coffee?
  Keep in an airtight container away from light and moisture. For peak flavour, grind immediately before brewing.