Colombia Amigos Del Huila
COLOMBIA
AMIGOS DEL HUILA
RED CHERRY, RED BERRY + APRICOT
BEAN DETAILS:
ORIGIN: San Agustín, Huila, Colombia
PRODUCER: Edilma Quinayas, Miller Quinayas, Hugo Melo and Willington Ultengo
ELEVATION: 1,760 - 1,870 masl
PROCESS: See below
TASTING NOTES: Yellow stone fruits, red cherry, red berry, and apricot.
ROAST TYPE: Light
Farm Level
Amigos del Huila Community Blend - Colombia
Traceability & Impact
This sub-regional blend from Huila is built from microlots sourced exclusively from our portfolio producers. These smallholder, ecological farmers all receive prices negotiated directly with them—part of our initiative to purchase a larger, broader range of these producers' coffees at fair prices.
This Season's Contributors
This iteration of Amigos del Huila comes from the sub-regions of San Agustín and La Argentina, featuring four long-term supplier partners:
- Edilma Quinayas - San Agustín - 1,775 masl
- Miller Quinayas - San Agustín - 1,760 masl
- Hugo Melo - San Agustín - 1,860 masl
- Willington Ultengo - La Argentina - 1,870 masl
Partnership & Support
Our commitment extends beyond purchasing:
- Pre-harvest loans to support cash flow for picker payments and farm maintenance
- Equipment donations to improve processing capabilities
- Ongoing support for organic agricultural practices integration
Producer Profiles
The Quinayas Family Legacy
Long-term supporters of the Amigos blend will recognize the Quinayas family name—they've been contributing exceptional coffees for many years. Over time, the family has dramatically improved their processing through:
- Enhanced cherry selection and picking standards
- pH monitoring throughout fermentation
- Construction of beautiful, covered drying beds
The lots from Edilma, Miller, and their son's brother-in-law Hugo contribute sweetness and excellent body to this blend.
Willington Ultengo - Sustainability Leader
As the leader of the ASOPROCAAR association in La Argentina, Willington tends his land with exceptional focus on soil health:
- Water Treatment: Processing coffee cherry wastewater to ensure clean runoff into local streams
- Composting: Managing rich compost piles to return vital nutrients and microorganisms to the soil
Processing Methods
While each producer employs slightly unique techniques, all maintain rigorous standards:
Initial Fermentation
- Careful cherry selection during harvest
- Sealed storage in repurposed Grain Pro bags
- 12-24 hour initial fermentation in cool, shaded areas (often ceramic tanks)
Primary Processing
- De-pulping of cherries
- Dry fermentation without water
- Fermentation vessels: sealed plastic barrels (with one-way valves) or open tanks
Drying
Low and slow drying in covered, ventilated dryers for 2-3 weeks ensures optimal moisture removal and flavor development.
Our Philosophy
Being a reliable, long-term purchaser remains central to our work. Our community lots allow us to blend smaller microlots together, creating coffees that are truly greater than the sum of their parts—a cliché because it's undeniably true.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?