Parchment coffee drying inside of a "secadora" in Huila Colombia.  A secadora is a structure used to dry coffee, often composed of clear plastic tarps and wooden posts.  This step is the final step of processing coffee beans or seeds before being sold to exporters by the coffee farmers.
The town of Monserrate, Colombia.  A one road town with small houses on either side, at the top of a ridge.  The families in this town grow coffee as their main source of income.  The town also consists of a small public school, catholic church, and soccer field.
Colombia Huila Monserrate
Colombia Huila Monserrate

Colombia Huila Monserrate

Regular price $6.50

A classic cup profile, with a versatile range of roasting options.  Get milk chocolate, and berries at lighter roasts, and semi-sweet chocolate and toasted nuts in the middle range with dark chocolate and full body at dark roasts.

Roast Guide, Behmor Machines:
  • 12 oz batch
  • Press buttons "1, Start, P5, D" to begin roasting
  • Press "P3" at the start of first crack
  • For light roasts, press "Cool" 2 minutes after start of first crack
  • For medium and dark roasts, press "Cool" 2:15-2:45 after first crack
  • For more info, check out our blog post on this green coffee bean

The profile is the result of a long history of washed coffee, combined with varieties that have these deeper notes.  The traditional Typica, and Caturra varieties that were long grown in Colombia produced sweet and chocolatey coffees, with cola-like acidity.  Later additions of the rust resistant Colombia, and Castillo varieties were based on the old genetics and cross-bred.  Now that producers have been working with these varieties for over a decade, they are learning how to produce top-quality with them as well.  Lending full body, and nutty notes.

Colombia is one of the largest producers of coffee in the world, and probably has the longest history of being a source of top quality coffee.  Within Colombia the department of Huila is the largest producer. Monserrate is a group of producers almost directly on the border of Huila and Cauca just outside the town of La Plata.   Each coffee farmer brings their dry parchment coffee to a buying station in La Plata, where the coffee is graded physically, and they are paid a baseline price.  Once the coffee has been transported to Bogota, it is cupped and farmers are paid additional premiums for meeting quality thresholds.

Country Colombia
Recommended Roast Level Medium-Light to Dark Roast
Tasting Notes Semi-Sweet Chocolate, Toasted Nuts, Dark Berries
Process Washed
Density, g/L 741
Product Type Green (Raw, Unroasted) Coffee Beans
Species Coffea arabica
Varietal(s) Castillo, Colombia, Typica, and Caturra