Epicure

Colombia Huila

Colombia Huila comes from a group of farms with an average size of 2 hectares each, located within the Huila department. These small farms are planted in mostly Caturra, and processing is of the traditional method. They all use manual hand-crank de-pulping machines to remove the cherry from the beans. 

They use raised beds for drying the coffee which gives the coffee good air circulation and even drying. In short, the farmers are able to oversee how their coffee is handled, sorted, and prepped every step of the way. Their efforts have been rewarded with a Rainforest Alliance Certification, with the positive impact to the preservation of this region’s biodiversity being substantial. 

Colombia Huila

Colombia Huila comes from a group of farms with an average size of 2 hectares each, located within the Huila department. These small farms are planted in mostly Caturra, and processing is of the traditional method. They all use manual hand-crank de-pulping machines to remove the cherry from the beans. 

They use raised beds for drying the coffee which gives the coffee good air circulation and even drying. In short, the farmers are able to oversee how their coffee is handled, sorted, and prepped every step of the way. Their efforts have been rewarded with a Rainforest Alliance Certification, with the positive impact to the preservation of this region’s biodiversity being substantial. 

Colombia Huila

Colombia Huila comes from a group of farms with an average size of 2 hectares each, located within the Huila department. These small farms are planted in mostly Caturra, and processing is of the traditional method. They all use manual hand-crank de-pulping machines to remove the cherry from the beans. 

They use raised beds for drying the coffee which gives the coffee good air circulation and even drying. In short, the farmers are able to oversee how their coffee is handled, sorted, and prepped every step of the way. Their efforts have been rewarded with a Rainforest Alliance Certification, with the positive impact to the preservation of this region’s biodiversity being substantial. 

PROCESS
Washed
ALTITUDE
1,520m to 1,650m
CUPPING NOTES
Bright, winey acidity, creamy body, sweet and nutty; dark chocolate, plum, molasses, vanilla, peach.

Ethiopian Yirgacheffe

Ethiopia is widely regarded as the birthplace of coffee, and Yirgacheffe is arguably its most famous growing region. As James Hoffmans explains in The World Atlas of Coffee: “So many of the great washed coffees from Yirgacheffe are explosively aromatic, full of citrus and floral notes and have a light and elegant body, so this is undeniably one of the greatest and most interesting regions for growing coffee.” 

Today, traceability is a distinct advantage to Yirgacheffe, at markets a buyer can see the exact grade and truck and washing station a coffee came from, down to the woreda (district).

Ethiopian Yirgacheffe

Ethiopia is widely regarded as the birthplace of coffee, and Yirgacheffe is arguably its most famous growing region. As James Hoffmans explains in The World Atlas of Coffee: “So many of the great washed coffees from Yirgacheffe are explosively aromatic, full of citrus and floral notes and have a light and elegant body, so this is undeniably one of the greatest and most interesting regions for growing coffee.” 

Today, traceability is a distinct advantage to Yirgacheffe, at markets a buyer can see the exact grade and truck and washing station a coffee came from, down to the woreda (district).

Ethiopian Yirgacheffe

Ethiopia is widely regarded as the birthplace of coffee, and Yirgacheffe is arguably its most famous growing region. As James Hoffmans explains in The World Atlas of Coffee: “So many of the great washed coffees from Yirgacheffe are explosively aromatic, full of citrus and floral notes and have a light and elegant body, so this is undeniably one of the greatest and most interesting regions for growing coffee.” 

Today, traceability is a distinct advantage to Yirgacheffe, at markets a buyer can see the exact grade and truck and washing station a coffee came from, down to the woreda (district).

PROCESS
Washed
ALTITUDE
1,500m to 2,000m
CUPPING NOTES
Chocolate, lemon, floral, herbal; smooth body, bright acidity.