[A word from the roaster]
I tuned Huila's fresh, juicy fruitiness and its firm body to a medium roast.
Within the clean cup, clear and Colombian in the way of Huila, a bright aroma reminiscent of ripe fruit rises up. On the palate a smooth richness and sweetness layer together, and even as the temperature falls a clear finish lingers long.
Enjoy the everyday-drinkable balance of Alma Negra ("black soul"). A cup that keeps you gently company for a morning cup, for a leisurely afternoon, or paired with milk.
[Origin notes]
Huila, in southwestern Colombia, is marked by terrain where the Andes split into three ranges, and by volcanic soil (fertile soil rich in minerals derived from volcanic ash). In the plots of smallholder farmers set at high ground (1,550 to 1,900m), the wide swing between day and night temperatures means coffee cherries ripen slowly, shaping a translucent fruitiness and a dense sweetness. Harvest runs throughout the year, and across the region as a whole two seasons appear annually (the main crop and the mitaca, or minor crop).
This lot, "Alma Negra," is a joint lot from 45 smallholder producers scattered across Oporapa, Pitalito, and Palestina in Huila. Family-run plots are the norm; harvesting is done by hand-picking and sorting only fully ripe fruit, with primary processing carried out at each household's wet mill (small-scale processing equipment), while quality standards are aligned jointly. The processing is Washed (water-based processing: after fermentation, the mucilage is removed with water), with the fruit removed, followed by 48 to 60 hours of fermentation, washing in clear running water, and then about 16 days of shade drying inside a parabolic (roofed) tent (a drying method that avoids direct sunlight and manages airflow and temperature). This yields a clean cup with suppressed off-flavors, and a finish carrying its sweetness.
Since 2024, Huila has been raising its presence within Colombia on both fronts of production and quality. The region's overall cultivation area is on an increasing trend, and against the backdrop of weather that brought good flowering (the dry spell of the El Niño period and improved sunlight), a recovery in the 24/25 season has been reported. The main crop peaks in the usual September to December, and the mitaca in April to June, with a proper balance of rainfall and sunlight contributing to fruit ripening. Huila coffee also obtained a Denomination of Origin (Denominación de Origen) in 2013, and is valued in the international market for the region's consistent quality and distinctiveness.
In everyday scenes, a morning cup offers juicy fruitiness and a pleasant aroma, and in the afternoon a sweet finish that carries on even when cool sits gently alongside you. Paired with milk it grows rounder, a refined, easy-to-use everyday coffee with a touch of the special that you can offer guests with confidence.
[Tasting notes]
The aroma has a brightness reminiscent of ripe fruit. The mouthfeel is smooth, with richness and sweetness layering together, and the finish is clean and long. It also takes well to milk, holding its flavor even in a latte or café au lait.
Product name Colombia Huila Alma Negra
Region Huila department (Oporapa / Pitalito / Palestina)
Altitude 1,550 to 1,900m
Producer 45 smallholder producers
Process Washed (water-based processing: 48 to 60 hours fermentation → washing → 16 days parabolic shade drying)
Roast level High roast (Medium roast)
