Huila has been a great region for us for coffee for several years now. Tucked up in the southwest corner of the country, many of the farms are at great altitudes, taking advantage of mountainous landscapes, compliments of the Andean ranges. This year, we were lucky to source from producers within Huila that are new to us, and this particular coffee is one of these new "gems". Ramiro Callazo farms just about 6 hectares of coffee each season, and this particular lot of 11 bags represents this year's final harvest. His farm is comprised of mostly Caturra with some Catimor mixed in. He processes his coffee like many small farmers in the area, with a hand crank depulper, and then ferments and washes in a single, tiled tank.
This Huila coffee is a real crowd-pleaser, with a simple, yet refined profile built on a sweetness that is grounding in the cup. The dry aromatics have a scent like red honey, that is rounded out by a lingering note of raw almond. More developed roasts bring up the smell of complex sugar browning, along with an unrefined sugar scent that is similar to brown rice syrup. Adding hot water brings up a smell of Monnuka raisin in the steam, along with a floral candy aspect that reminds me of butterscotch. The cup is close to aromatic profile with dried fruits and an almost pectin-like sweetness. The mouthfeel is juicy and with a weight similar to apple cider. Cupping this coffee across the roast spectrum, we determined that the front edge of Full City was our preferred level. Deeper roasts capitalize on this coffee's potential sweetness, transferring high starch content into developed sugars. This makes a great cup of coffee as well as a fantastic shot of espresso.