March 15, 2024

El Triunfo / Colombia


Flavor Profile:
Apricot, Barbados cherry, Orange tea, Syrupy.
The fruit flavors of apricot and acerola, and the gorgeousness of orange tea. Syruppy texture and sweetness.


Country of origin : Colombia
Producer: Oliver Cortés
Locality : Huila > Acevedo, Algeciras ( Huila > Acevedo, Algeciras )
Farm : El Triunfo
Variety : San Bernando
Purification method : Washed
Altitude : 1800masl
Harvest time : 2023

It's been a while since I've introduced Colombian coffee.

This coffee has bright fruit flavors like apricot and acerola, an elegant aroma like orange tea, and a smooth syrup-like texture and sweetness that spreads throughout your mouth. A complex coffee with a harmonious combination of bright fruit flavors, gorgeous aromas, and smooth sweetness.

This coffee is grown at the El Triunfo farm, owned by Oliver Cortés, a two-generation coffee farmer in Colombia's Huila region. The farm is located in the village of Alto de Urraca at an altitude of 1800 meters and was founded 23 years ago. Currently, three types of coffee trees are grown: Caturra, Castillo and San Bernardo. Here, the hand-picked coffee cherries are float-sorted, fermented for 60 hours in plastic bags or tanks, and then dried in marquesinas (canopies), mechanical dryers, or on patios.

The Huila region, along with the Nariño region, is one of the main regions in Colombia for producing coffee with a distinctive, diverse and unique flavor profile. The harvest season in this region is not fixed and varies from year to year. In general, the main harvest season is from April to July in Santa María and Algeciras, and from September to December in Acevedo. In addition to environmental factors such as topography, climate, and altitude, the individuality of coffee varies greatly within Colombia due to differences in varieties and processing methods. In particular, the highlands of the southwest, such as Nariño, Cauca, and Huila, are known for their complex acidity and bright floral aromas.

In Colombia, coffee beans are harvested in three or four separate harvests. In other words, after the first harvest, the remaining unripe fruits are allowed to ripen before being harvested a second time. Since pickers are often paid based on the amount of harvest, they tend to pick unripe fruits. Even if we ask them to select and harvest only ripe fruit, it will not be easy to change the age-old practices of pickers. If producers want high quality, they need to carefully sort their produce after harvesting.

Generally, the first and last harvests are of poor quality, and the second and third harvests are of the highest quality. This is because there are many fully ripe fruits and there is little variation in quality. Whenever possible, we try to buy coffee from the second and third harvests.
Producing excellent Colombian coffee takes time and effort on the part of producers who select and harvest only fully ripened fruit. Reconciling age-old practices with harvesters' quest for efficiency is a challenge. However, it is only through such steady efforts that Colombia's unique, high-quality coffee is produced.