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colombia coffee

Finca Lote 3, Single-Origin

by la mulita coffee · rye, usa

expect winey. this is finca lote 3, single-origin, a washed colombia from la mulita coffee.

winey

the bean

origin
colombia
region
huila
process
washed
varietal
caturra
roast
light
status
in stock
finca lote 3 is a single-origin caturra from huila, colombia, roasted light by la mulita coffee. huila is one of colombia's most respected coffee-growing departments, and the washed process here strips away the fruit skin and pulp before drying, which typically produces a cleaner, more defined cup. the result carries a winey character, meaning you can expect a pronounced, grape-like acidity and depth. light roasts like this reward brewing methods that highlight acidity and clarity, so pour-over or aeropress with water around 90-93°c and a medium-fine grind will let those winey qualities come through without bitterness.

common questions

What does Finca Lote 3, Single-Origin taste like?

finca lote 3 is described as winey, which points to a pronounced grape-like acidity and depth in the cup. the light roast keeps those characteristics forward without introducing heavy roast bitterness.

How is Finca Lote 3, Single-Origin grown and processed?

it's a caturra varietal grown in huila, colombia, and processed using the washed method, where the fruit is removed before drying to produce a cleaner, more defined flavor profile.

How should I brew Finca Lote 3, Single-Origin?

as a light-roast washed coffee, it suits pour-over or aeropress best, using water around 90-93°c and a medium-fine grind to highlight its winey acidity without over-extracting.

about la mulita coffee

their cortado arrives with the kind of microfoam that actually matters, dense enough to hold its pattern but light enough to disappear on your tongue. la mulita has built something quietly exceptional on sagamore road, where the coffee knowledge runs deep and the execution matches the ambition. you'll find beans roasted with real intention here, not the overcooked anonymity that passes for specialty elsewhere. the espresso pulls clean and bright, showcasing whatever single origin they're featuring without the bitter edges that plague so many independent roasters still figuring things out. regulars keep coming back because consistency matters as much as innovation in specialty coffee. the pour-over game stays strong too, highlighting the fruit and clarity that good roasting should deliver. this isn't about being the friendliest place in rye or creating some third-wave theater. it's about coffee that respects both the bean and your palate. grab their single origin espresso on a tuesday morning when the light hits just right through the windows.

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rye, usa

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