Typica and Caturra varietals are grown on coffee farms high in the Andes mountains within the Department of Huila, under old, huge cotton-silk shade trees called Ceibas. The principal towns where this coffee is grown are Acevedo, Garzon and Gigante and the cultivation practices there are traditional. Farm elevations are generally 5200 to 6000 feet. Ripe cherries are hand picked, mostly by women from the region, then wet processed using traditional fermentation, washing with pure mountain water using a series of canals, and sun-drying on patios. This coffee, after proper rest in parchment, was later milled at the Pijao Milling Factory. It is mild and balanced with intense aroma. It's nice to see Typica and Caturra varietals grown here rather than variedad Colombia, a seed developed fifty years to ago in to increase yield by growing coffee without shade and now widespread throughout Colombia. Shade grown varietals grow more slowly and develop more flavor and bean density. Supremo beans are large and uniform with 90% of them over screen 18. As this area is relatively remote and isolated it has been feasible to keep it free from broca, a coffee pest that bores into and damages the bean. Cup Characteristics: Clean and bright with intense aroma. Light acidity and generous sweetness. Nice preparation. Roasting Notes: Durable, high grown coffee capable of roasts between City Plus (C+) and dark roasts past second crack, and steps in between. The beans are large and dense, having enough acidity to hold up to dark roasting while still being flavorful. If you roast on a Behmor we suggest profile P2 for this coffee. We felt this profile offered the best combination of body and acidity. P3 was also quite decent.
| Volume Price |
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| Pounds | Price LB |
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| 1 | $5.69 | | 2-4 | $5.41 | | 5-19 | $5.12 | | 20+ | $4.55 |
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