Colombia
Huila
The gold standard of South American specialty coffee
Tasting Notes
Huila sits in the Andes of southwestern Colombia and ranks among the most respected specialty coffee regions in the world. Volcanic soil and a wide day-to-night temperature swing build a sweetness all its own — rich caramel and brown sugar up front, toasted almond and hazelnut through the middle, and a rounded milk-chocolate finish.
Our lot comes from the Pitalito farm in Huila, grown at 1,600–1,800 masl, washed and then slowly sun-dried. That process keeps the cup profile clean while letting a full, generous sweetness develop.
Why We Chose This Coffee
- 🍫 Chocolate character: as round as milk chocolate with almost no bitterness — our most popular way into single origins
- 🥜 Nutty notes: the warmth of toasted almond and hazelnut, the taste of a slow afternoon
- 🍬 Caramel sweetness: natural caramel and brown sugar you can taste without adding a thing
- Consistent quality: every cup delivers the same experience, every time
Brewing Recommendations
Pour-Over
- Grind: medium (granulated sugar)
- Water: 88–90°C
- Ratio: 1:15
- Brew time: 2:30–3:00
Huila's sweetness shows more clearly at a slightly lower temperature — pour slowly to build body.
Espresso (Latte)
- Grind: fine
- Yield: 38 ml in 30 seconds
- Milk pushes the chocolate and nut notes forward
This one makes an exceptional latte — chocolate and milk were made for each other.
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What kind of coffee are you having today?
Single-origin beans, La Marzocco espresso machine, made to order — delivered in 25 min