Huila’s coffee boom accelerated in the late 20th century as smallholders on volcanic slopes refined selective picking and immaculate washed processing. High elevations and wide day–night swings concentrate sugars while keeping acidity precise—traits that shine in Supremo grades, where even screens roast cleanly. At a measured medium, this lot centers on milk chocolate and cane‑caramel sweetness, supported by cocoa and a soft line of orange zest and red apple. The mouthfeel is silky and rounded; acidity reads medium and tidy. Expect a polished finish with cocoa and caramelized sugar—an approachable, consistently sweet Huila profile grounded in careful farm practice.
Huila’s coffee boom accelerated in the late 20th century as smallholders on volcanic slopes refined selective picking and immaculate washed processing. High elevations and wide day–night swings concentrate sugars while keeping acidity precise—traits that shine in Supremo grades, where even screens roast cleanly. At a measured medium, this lot centers on milk chocolate and cane‑caramel sweetness, supported by cocoa and a soft line of orange zest and red apple. The mouthfeel is silky and rounded; acidity reads medium and tidy. Expect a polished finish with cocoa and caramelized sugar—an approachable, consistently sweet Huila profile grounded in careful farm practice.
