Coffee Friends - Colombia - Community Lot
This community lot from our Huila Colombia is the definition of special simplicity. Any artist will tell you it's way harder to make something that is simple yet impactful, and that's exactly what this special bag of coffee magic does. Perfect for sharing with friends at every stage of their coffee journey, it has something for everyone, from someone just getting into specialty coffee to the seasoned brewer. Grab a bag of this sparkling example of simplistic perfection.
Coffee Info:
We Taste: Caramel, Honey, Stone Fruit
Process : WASHED
Varietals : CATURRA – TABI – CASTILLO – CENICAFÉ 1 – F6
TRACEABILITY : HUILA < COLOMBIA
ALTITUDE : 1800–2000 MASL
This community lot brings together a spectrum of Colombian Arabica cultivars, Caturra, Tabi, Castillo, Cenicafé 1, and F6, each contributing distinctive agronomic strengths and cup characteristics. Caturra, a compact Bourbon mutation, is prized for its high quality and bright acidity. Tabi blends Typica, Bourbon, and Timor Hybrid genetics for both rust resistance and classic flavour depth. Castillo, Colombia’s most planted variety, delivers high yields and adaptability alongside balanced profiles. Cenicafé 1 and F6 represent the newest generation of hybrids, combining resilience with clarity in the cup. Cultivated in Huila’s nutrient-rich volcanic soils, between 1,800–2,000 metres above sea level, these varieties mature slowly under diverse microclimates shaped by the Magdalena River Valley and the surrounding Andes. The result is a washed coffee that offers vibrant acidity, structured sweetness, and a clean, balanced profile, faithful to Huila’s reputation as one of Colombia’s finest coffee regions.
COMMUNITY LOTS & BLEND BUILDERS SERIES
This series is designed to be inclusive, delivering fair and sustainable incomes to farmers and associations while ensuring exceptional value for roasters. These lots represent the area of greatest potential impact in Colombia, where thoughtful practices can transform the livelihoods of farming communities and shape the future of the coffee industry. By bridging industry needs with farmers’ aspirations, this series fosters a sustainable coffee ecosystem built on shared growth and success.
PROCESS : WASHED
Post-harvest, cherries are submerged for density separation, removing floaters and underripes. The dense cherries are de-pulped, then fermented in tanks for 12–48 hours to break down residual mucilage. After thorough washing, parchment coffee is dried on raised beds for 3–5 weeks until moisture reaches 10–11%, then rested for at least 30 days before milling, grading, and export. This process maximises clarity, showcases varietal character, and yields clean, stable coffee for specialty use.
GENETICS : CATURRA, TABI, CASTILLO, CENICAFÉ 1, F6
This lot brings together a mix of traditional Arabica cultivars and modern Colombian hybrids, each contributing distinct strengths in the field and in the cup. Caturra, a compact Bourbon mutation, is valued for its high quality and bright acidity. Tabi, introduced by Cenicafé in 2002, blends Typica, Bourbon, and Timor Hybrid genetics to combine rust resistance with the flavour depth of classic Typicas. Castillo, Colombia’s most widely grown variety, delivers high yields, adaptability, and balanced flavour, while Cenicafé 1 offers improved productivity alongside notable flavour clarity. F6, developed from advanced generations of the Colombia variety, stabilises disease resistance without compromising cup character. Together, these cultivars provide a balance of resilience, consistency, and complexity, making them well-suited to washed processing at high altitudes.
