High elevation, slow ripening, big sweetness.

Ripe fruit aromatics jammy

Long, candy-like finish with a bright, winey lift

Fyngan coffee bag filled with coffee beans on white background

Colombia Huila

Black cherry, Red Berries, Tropical fruit, Caramel

LE 325.00

حصاد September–December

1400m فوق مستوى سطح البحر

المنطقة المتنامية Huila

تنوع Caturra, Castillo

Natural process

Medium

Whole bean

125

كمية

وصف

Fyngan selected this Huila lot to showcase why southern Colombia remains a benchmark for clean, expressive coffees: bright aromatics, structured sweetness, and a cup profile that stays vivid without feeling sharp. Huila’s reputation isn’t built on volume—it’s built on precision. High elevations, cool nights, and long maturation slow the cherry’s development, building density and complexity that translates into clarity in the cup.

This coffee comes from smallholder farms across Huila’s mountain corridors, where producers typically cultivate coffee on steep slopes and deliver cherry or parchment through local collection channels. The real craft in Huila is consistency: selective picking, intentional fermentation timing, and careful drying that protects acidity while rounding the sweetness. The result is a coffee that feels “polished”—layered, balanced, and reliable across brew methods.

Expect a cup that opens with lively fruit tones, moves into caramel-like sweetness, and finishes clean with a gentle, tea-like lift.

تخزين

دليل تخزين القهوة

أفضل قاعدة: احفظ القهوة مغلقة بإحكام، في مكان بارد وجاف، وبعيداً عن الضوء .

حبوب كاملة (موصى بها)

يُحفظ في الكيس الأصلي المزود بصمام (أو في وعاء محكم الإغلاق).
يُحفظ في خزانة بعيدًا عن الفرن وأشعة الشمس والرطوبة.
أفضل مذاق: في غضون 4-6 أسابيع من تاريخ التحميص بعد الفتح.
بعد الفتح: يُنصح باستهلاكه في غضون أسبوعين إلى ثلاثة أسابيع للحصول على أفضل نكهة.

قهوة مطحونة

يفقد الطحن نكهته أسرع من حبوب البن.
يُحفظ في عبوة محكمة الإغلاق ويُستخدم خلال 7-10 أيام للحصول على أفضل النتائج.

ما لا يجب فعله

لا تخزن في الثلاجة (الرطوبة وروائح الطعام تؤثر على الطعم).
تجنب ترك القهوة في حاوية القهوة طوال اليوم (الضوء + الحرارة + الهواء = فساد أسرع).
لا تخزن بالقرب من التوابل أو الأطعمة ذات الرائحة النفاذة.

التجميد (فقط إذا كنت بحاجة إلى ذلك)

التجميد لا يكون مقبولاً إلا إذا تم بشكل صحيح :

قسّم القهوة إلى حصص صغيرة محكمة الإغلاق (حصص تكفي لمدة أسبوع واحد).
جمّدها فوراً.
عندما تصبح جاهزة، أخرج جزءًا واحدًا واتركه يصل إلى درجة حرارة الغرفة قبل فتحه (يمنع التكثف).
لا تعيد تجميد نفس الكمية.

مساحة تخزين لأكياسك التي تزن 250 غرامًا

يحفظ مغلقاً في خزانة.
افتح الغطاء، واضغط لإخراج الهواء الزائد، ثم أعد إغلاقه بإحكام في كل مرة.

شحن

تستغرق الطلبات التي تتم معالجتها هنا من يومين إلى أربعة أيام عمل للوصول. سيتم تزويدكم بتفاصيل التوصيل في رسالة تأكيد الطلب الإلكترونية.

Huila

Coffee farming in Huila, Colombia is defined by smallholder producers working steep Andean slopes at high elevation. Most farms are family-run, often just a few hectares in size, where knowledge is passed down through generations. Farmers manage every step closely—from selective hand-picking of ripe cherries to careful drying—because consistency and quality directly impact their livelihood.

In Huila, the farmer’s role is not just agricultural but artisanal. Daily decisions around harvest timing, fermentation control, and drying pace shape the final cup. This hands-on approach, paired with the region’s climate and altitude, is what gives Huila coffees their clarity, sweetness, and distinctive character.

الأشخاص الذين يقفون وراء القهوة...

In Huila, Colombia, coffee farming is a family legacy rather than a single occupation. Most farms are small, perched along steep Andean slopes where access is difficult and every task is done by hand. Mornings often begin before sunrise, with families moving together through the trees, selectively picking only ripe cherries—knowing that each decision made on the farm will shape the final cup.

For Huila’s farmers, quality is not abstract; it is survival. Many producers rely on natural processing as a way to add value to their harvest, carefully controlling drying times and protecting cherries from sudden rain or excessive heat. This requires patience, constant attention, and experience built over years of trial and learning. The work is slow, deliberate, and deeply personal.

What emerges from this dedication is more than coffee—it’s a reflection of place and people. Each lot carries the rhythm of daily life in Huila: long days, shared labor, and an unwavering commitment to producing something they are proud to pass on.

عملية

In Huila, the natural process begins with selective hand-picking of fully ripe cherries, ensuring uniform sugar content before drying. Instead of removing the pulp, whole cherries are laid out on raised beds or patios, where they dry slowly under the mountain sun. This extended contact between the fruit and the seed allows sugars and fruit compounds to migrate inward, building sweetness and depth.

Drying is carefully managed over several weeks. Farmers turn the cherries regularly and protect them from sudden rain or excessive heat—critical steps in Huila’s humid, high-altitude climate. Precision matters: the goal is to develop ripe fruit character without fermentation faults or heaviness.

The result is a natural coffee that feels expressive yet clean—layered fruit sweetness, rounded body, and a bright finish that still reflects Huila’s clarity and structure.

متنوع

Caturra and Castillo are two of Colombia’s most widely cultivated coffee varieties, valued for their balance of cup quality, productivity, and resilience. Caturra, a natural mutation of Bourbon, is known for its compact plant structure and its ability to express clarity, brightness, and sweetness when grown at high elevation. In the cup, it often delivers clean acidity with citrus, stone fruit, and soft caramel notes.

Castillo was developed by Colombia’s coffee research institute to improve resistance to coffee leaf rust while preserving cup quality. When carefully farmed and processed, Castillo can be expressive and sweet, with a rounder body and softer acidity than Caturra. In natural and extended fermentations, it often contributes depth, ripe fruit sweetness, and structure.

Together, Caturra and Castillo form a reliable foundation for Colombian coffees—combining clarity, sweetness, and balance, while allowing farmers to produce consistent, high-quality lots year after year.