2LB - Always Sunny - Espresso or Filter!

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  30

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Chocolate, Nutty, Fully BodyBodyThe 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. Regions: Huila, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Cenicafe 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. This coffee honors the people of Huila, known as Opitas, a name rooted in history. During the independence era, “Opa” was a secret code used by locals in the province of Neiva to signal unity and the fight for freedom. Over time, Opita became a warm term for their descendants, symbolizing the region’s enduring spirit of pride, kindness, and community. Huila stands out as the country's top producer of specialty coffee by volume. Known for its award-winning quality, Huila has earned a Denomination of Origin thanks to its consistent excellence. Most farms in the region are small, family-run operations that typically cultivate Castillo and Cenicafé varieties, occasionally blending in CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. or Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. Grown at 1,500–1,800 masl, the coffee underwent a 36-hour traditional fermentation, was washed, and sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. in parabolic dryers for 15 days. To us, Opita is more than a regional identity, it’s a tribute to the hardworking coffee-growing communities of southern Huila, whose pride and dedication shape every cup.