El Higeurón

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean

Fabiola Ortega and her husband Julio Muñoz run El Higueron, a farm near San Agustín, Huila, that has been in Julio's family for three generations. Before committing fully to coffee, the couple tried their hands at other work — lulo, tomatoes, cattle, even transport — but returning to the farm together brought them more purpose than anything else. Over time they moved from cultivating traditional varietals and processes toward specialty production, now growing exotic varieties like Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Tabi, and this Sidra alongside their traditional trees. This coffee is a beautiful juxtaposition of refreshingly crisp and syrupy sweet. In the cup, we taste intense malic acid paired with a smooth buttery mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., like biting into a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. caramel apple. It is crisp like a watermelon refresher, with the bright and syrupy body of pomegranate molasses. Region El Mirador < Huila < Colombia Altitude 1750-1900 MASL Process WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., 72-hour fermentation Varietal Sidra