Colombia Huila 36/36

About This Coffee

This Colombia Huila Supremo is grown by smallholder farmers in the Huila region at altitudes between 1,300 and 1,900 meters. It is a blend of Castillo, Colombia, Caturra, and Cenicafé varieties. The coffee undergoes a complex process involving a 36-hour fermentation in bags, followed by a second 36-hour fermentation submerged in a mucilage-based solution, a double rinse, and a thermal shock with 60°C water. It features a sweet, fruity profile with notes of red fruits, orange, cocoa, and caramel, offering a medium acidity and good body.

Origin

Huila (Colombia)

Flavor Notes

Chocolate, Orange, Cocoa, Caramelized

Roast Level

Medium

Processing

Thermal Shock, 777 Double Fermentation

Typology

Arabica

Castillo, Colombia, Caturra, Cenicafé

Buy from Roaster

Alquimista Coffee Lab

Mariela, a Honduran who lived in the United States before settling in Spain, founded Alquimista Coffee Lab in 2017 near Seville. Her path to roasting wound through the Escuela del Alabardero, a stint at a chef driven restaurant in Oakland, and a sales role at Mr. Espresso in San Francisco. A trip back to Honduras reconnected her with her roots and introduced her to Catracha, a cooperative whose farmers receive profit shares reaching double the fair trade minimum. She sources directly from producers with full traceability to individual farms, and roasts in small batches adapted to each origin and extraction method. Alquimista was roasting specialty coffee in the Seville area before the local scene had taken shape. It remains a personal, hands on operation driven by Mariela's dual connection to Central American coffee farming and the craft of roasting.

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