Huila Colombia | Medium-Dark

Alma del Huila is the producer behind this lot, sourcing from farms in Garzón, one of Huila's most productive and respected specialty coffee municipalities. Garzón sits at the heart of the Huila department in the southern Colombian Andes, where elevations between 1,250 and 1,600 metres above sea level, volcanic soil, and equatorial proximity create conditions that consistently produce high-scoring specialty lots. This green coffee was professionally cupped by a certified SCA professional and received a final score of 82.5, with perfect 10s for uniformity, sweetness, and clean cup — three attributes that reflect consistent farming, careful sorting, and clean processing at the producer level.

The washed process removes the cherry skin immediately after harvest and ferments the beans briefly in water before mechanical drying. This produces a clean, structured cup where the terroir comes through clearly. The cupper noted cacao, panela, lemon, and pepper on the nose and palate, with citric acidity, a soft body, and a spiced semi-dry finish. At a medium-dark roast, the cacao and panela notes deepen into richer chocolate territory while the citric brightness softens to a balanced warmth and the pepper quality in the finish becomes more pronounced.

This is a versatile cup that performs across brewing methods. For espresso it produces a smooth, chocolatey shot with a distinctive spiced finish that sets it apart from a conventional Colombian profile. For French press and drip it delivers depth and warmth without bitterness. One of the most traceable and verifiably scored Colombian specialty coffees available in Canada.

What does an SCA score of 82.5 mean?

The Specialty Coffee Association scores green coffee on a 100-point scale across attributes including aroma, flavour, aftertaste, acidity, body, balance, uniformity, sweetness, and clean cup. Any coffee scoring 80 or above qualifies as specialty grade. This lot scored 82.5 with perfect 10s for uniformity, sweetness, and clean cup, meaning every cup in the five-cup tasting was identical, sweet, and free of defects. Those three perfect scores reflect consistent farming, careful cherry selection, and clean washed processing at the producer level.

Why is Garzón, Huila known for specialty coffee?

Garzón is one of Huila's most productive specialty coffee municipalities, sitting in the southern Colombian Andes where elevations between 1,250 and 1,600 metres above sea level slow cherry maturation and allow sugars to develop fully before harvest. The region's volcanic soil, equatorial proximity, and consistent rainfall create stable growing conditions that produce clean, balanced lots year over year. Huila as a whole is Colombia's most celebrated specialty department, and Garzón sits at its productive core.

What does panela taste like in coffee?

Panela is unrefined cane sugar widely used across Colombia. In coffee it registers as a warm, caramel-like sweetness that is less sharp than refined sugar and more complex than plain chocolate. Combined with cacao and a citric acidity in this Huila lot, the panela note adds a natural depth that makes the cup feel rounded and satisfying rather than one-dimensional.

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.