Geographical AREA / TERROIR
Huila beans originate from Timaná, Colombia.
A renowned coffee-producing area in Colombia, the Timaná region is known for its diverse and rich flavor profiles. The unique terroir of this region, with its fertile soils, moderate temperatures, and consistent rainfall, creates the perfect environment for cultivating exceptional coffee beans that boast complex and well-rounded flavors.
The farmer
Arturo López
Mr. López has been running his family plot of coffee in the Timaná region for almost 15 years. He is a dedicated farmer who strives to achieve the best beans without harming the environment and the nature around his plot.
THE ROAST GRADE
Huila is a Medium-grade roast.
Huila has a natural sweetness to it. With each roast, we strive to strike a delicate balance between preserving the beans' unique flavors and enhancing their rich, sweet undertones, making Huila a versatile and enjoyable coffee for daily consumption.
A winning Cappuccino cup, using the Huila beans
Huila beans are a perfect start for any coffee drink, but really shines in a well-made cappuccino drink. Whether you use normal milk or milk alternatives, the Huila beans are an ideal go-to choice for a home-brewd cup of cappuccino, serving a bold, yet smooth taste range.
The art of making a cappuccino might seem daunting at first, but with the right approach, it's quite achievable, even in the rush of a typical morning.
Here's our guide to making the perfect cappuccino with Huila beans, written by our Barista Ilona:
1. Grinding level: Using a burr grinder, grind the beans to a fine espresso consistency. This is crucial for extracting the full range of flavors during brewing.
2. Espresso Preparation: For a single cappuccino, you'll need about 18 grams of your ground Huila beans. Tamp the grounds evenly in your espresso machine's portafilter to ensure even water distribution during brewing. Extract a shot of espresso (about 30 ml) into a warm cup. The result should be a rich, crema-topped espresso, full of flavor.
3. Milk Frothing: While your espresso is being prepared, froth your milk. You'll want to use about 150 ml of milk for a single cappuccino. The goal is to create a silky, not too thick, frothy texture. Heat the milk to around 65°C while creating a smooth microfoam. The right texture is key; it should be velvety, allowing it to blend harmoniously with the espresso.
4. Combining Espresso and Milk: Pour the frothed milk over the espresso, aiming to achieve a balance of one-third espresso, one-third hot milk, and one-third milk foam. The milk should mix with the espresso, creating a rich, creamy drink, with the foam sitting atop.
5. Serving: Serve the cappuccino immediately. The beauty of a well-made cappuccino is in its layers and the harmony of flavors. The Huila beans add their unique characteristics, making each sip a delightful experience.
Personal Tip: Make sure your cup is well heated before pouring the esspresso! Temperature differences are a big no no when making a cappuccino.
