colombia coffee
Colombia Huila 36/36 250g
by alquimista coffee lab · mairena del aljarafe, spain
you'll taste milk chocolate before dark chocolate. this is colombia huila 36/36 250g, a natural colombia from alquimista coffee lab.
milk chocolatedark chocolate
the bean
- origin
- colombia
- region
- huila
- process
- natural
- varietal
- caturra
- status
- in stock
this is a natural-processed caturra from huila, colombia, roasted by alquimista coffee lab. huila is a high-altitude producing region in the colombian southwest, known for well-defined, fruit-forward coffees. the natural process, where the cherry dries around the bean, tends to push sweetness and body, and here that shows up as milk chocolate and dark chocolate in the cup. expect a smooth, cocoa-forward profile with low acidity and a round finish. it suits filter methods like pour-over or french press, where the full body comes through cleanly, though it will also pull a solid espresso if you want something chocolatey without bitterness.
common questions
What does Colombia Huila 36/36 250g taste like?
this coffee leads with milk chocolate and dark chocolate, a profile shaped by its natural processing and the caturra varietal. expect a sweet, cocoa-forward cup with a smooth, rounded character.
How is Colombia Huila 36/36 250g grown and processed?
it is a caturra varietal grown in huila, colombia, and processed using the natural method, meaning the whole coffee cherry is dried before the bean is extracted. this approach typically adds sweetness and body to the final cup.
How should I brew Colombia Huila 36/36 250g?
the full body and chocolate notes of a natural-processed coffee like this come through well in a french press or pour-over, which let the sweetness develop without masking it. it can also work as espresso if you prefer a chocolatey, low-acidity shot.
about alquimista coffee lab
alquimista coffee lab roasts beans like they're conducting experiments. you walk into their spot on ctra. san juan palomares and the whole operation feels deliberate, methodical. this isn't someone playing around with coffee trends. they treat each batch like there's something worth discovering inside those green beans, something that requires patience and precision to unlock. the lab name fits because that's exactly what happens herecareful temperature control, timing that matters, adjustments that most places skip. mairena del aljarafe doesn't have dozens of specialty roasters, which makes what they're doing here feel even more intentional. you can smell the difference when they're roasting, that specific moment when beans shift from potential to something you actually want in your cup. los altos de simón verde gets their single-origin pour-over.
all coffee from alquimista coffee labmairena del aljarafe, spain
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