EL TRIUNFO / COLOMBIA
El Triunfo / Colombia
Flavor Profile:
Apricot, Barbados cherry, Orange tea, Syrupy.
Fruity flavors of apricot and acerola, with a gorgeous orange tea flavor. Syrupy texture and sweetness.
Country of Origin : Colombia
Producer: Oliver Cortés
Origin : Huila > Acevedo, Algeciras
Farm : El Triunfo
Variety : San Bernando
Processing method : Washed
Elevation : 1800 masl
Harvest time : 2023
It's been a while since I last introduced Colombian coffee.
This coffee is characterized by bright fruit flavors like apricot and acerola, an elegant aroma like orange tea, and a smooth texture and sweetness like syrup that spreads throughout your mouth. It is a complex coffee that harmonizes bright fruit flavors, gorgeous aromas, and smooth sweetness.
This coffee comes from El Triunfo Farm, owned by Oliver Cortés, who has been growing coffee for two generations in Colombia's Huila region. The farm is located in the village of Alto de Urraca at an altitude of 1,800 meters and was established 23 years ago. Today, the farm cultivates three types of coffee trees: Caturra, Castillo and San Bernardo. Here, the coffee cherries are hand-picked, flotation sorted, then fermented in plastic bags or tanks for 60 hours before being dried in a marquesina (canopy), mechanical dryer or on the patio.
Along with Nariño, Huila is one of the main regions in Colombia that produces coffee with distinctive and diverse flavor profiles. The harvest season in this region is not constant and varies from year to year. Generally, the main harvest season is from April to July in Santa Maria and Algeciras, and from September to December in Acevedo. The characteristics of coffee vary greatly within Colombia due to environmental factors such as topography, climate, and altitude, as well as differences in varieties and processing methods. In particular, coffee from highland producing areas in the southwest, such as Nariño, Cauca, and Huila, is characterized by complex acidity and gorgeous floral aromas.
In Colombia, coffee beans are harvested three or four times, meaning that they are picked once, then picked again after waiting for the remaining unripe berries to ripen. Pickers are often paid according to the amount of fruit they harvest, so they tend to pick unripe berries as well. Even if we ask them to pick only ripe berries, it is not easy to change their old habits. If producers want high quality, they need to carefully select the berries after harvesting.
Generally, the first and last harvests are of poorer quality, while the second and third harvests are of the best quality, as they contain more fully ripe berries and less variation in quality. Whenever possible, we try to buy coffee from the second and third harvests.
To obtain excellent Colombian coffee, producers must carefully select and harvest only fully ripe berries, which requires a lot of time and effort. It is difficult to harmonize the harvesters' traditional customs and their pursuit of efficiency. However, it is only through such hard work that Colombia's unique, high-quality coffee is produced.
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El Triunfo / Colombia
