Huila Colombia | Dark

Alma del Huila is the producer behind this lot, sourcing from farms in Garzón, one of Huila's most productive specialty coffee municipalities in the southern Colombian Andes. Grown at 1,250 to 1,600 metres above sea level in volcanic soil near the equator, this green coffee was professionally cupped and scored 82.5 on the SCA scale. The cupping report recorded perfect 10s for uniformity, sweetness, and clean cup, meaning every cup tasted was identical, naturally sweet, and defect-free. The cupper noted cacao, panela, lemon, and pepper on the palate, with citric acidity and a spiced semi-dry finish on the green coffee.

At a dark roast, those green coffee characteristics transform. The cacao deepens into dark chocolate. The panela sweetness caramelises into a richer, warmer sweetness. The citric brightness recedes almost entirely and is replaced by a smooth, full-bodied weight. A subtle smokiness develops from the extended roast development, adding depth without bitterness. The pepper and spice in the aftertaste carry through from the origin character and give this dark roast a complexity that commodity dark roasts cannot replicate.

This is a cup built for drinkers who want bold and dark without harshness. The very low acidity and heavy body make it ideal for espresso, French press, and strong drip. Under steamed milk in lattes and flat whites the chocolate and caramel character stays present rather than disappearing. An SCA-verified specialty dark roast from a named producer in one of Colombia's most respected growing regions.

Why does this dark roast not taste bitter?

Bitterness in dark roast coffee usually comes from low-quality green coffee or beans taken past their optimal roast point. This lot scored 82.5 on the SCA scale with perfect uniformity and clean cup scores, meaning the green coffee had zero cup defects before roasting. High-altitude Huila beans grown between 1,250 and 1,600 metres above sea level develop more complex sugars during slower cherry maturation. Those sugars caramelise during dark roasting rather than burning, producing chocolate and caramel sweetness instead of harsh bitterness.

What is the difference between this dark roast and the Huila medium-dark roast?

Both coffees come from the same Alma del Huila lot sourced from Garzón, Huila at 1,250 to 1,600 metres above sea level. The medium-dark roast preserves more of the origin character, including the cacao, panela sweetness, and the spiced semi-dry finish noted by the SCA cupper. The dark roast develops the chocolate and caramel notes more fully, adds smoky depth, and produces a heavier body with very low acidity. Choose the medium-dark for more origin complexity. Choose the dark roast for maximum body and bold flavour.

Is this coffee good for espresso and French press?

Yes to both. The heavy body and very low acidity make this well suited to French press, where full immersion brewing maximises the rich, coating texture. For espresso, the dark chocolate and caramel notes produce a bold, sweet shot that holds up well under steamed milk in lattes and flat whites. It also works well in a Moka pot for a strong, concentrated cup.

How should I store whole bean coffee?

Store in a sealed bag away from heat, light, and moisture. The resealable bag with one-way valve maintains freshness between uses. For best results, grind immediately before brewing and use within 4 to 5 weeks of receiving your bag.