Iquira, Colombia, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Lime, red apple and raisin
New in!
COFFEE PROFILE
This Washed lot of mixed Caturra and Colombia varieties is characterised by malic and citric notes, with flavours of red apple, lime and the sweetness of raisins.
| TASTES LIKE | Lime, red apple and raisin |
| ROAST | Espresso |
Story
In the Iquira region of Huila, Colombia, a collective of small farmers contributes to the creation of a remarkable washed coffee lot. This lot is a testament to the region's exceptional growing conditions—characterised by high altitudes, rich volcanic soils, and a temperate climate—and the transparent sourcing practices championed by Azahar Coffee Company. The varieties in this lot, Caturra and Colombia, are carefully cultivated by farmers whose lives are intricately linked to the land and coffee tradition. Caturra, a compact Bourbon mutation, is celebrated for its vibrant acidity and sweetness, while the Colombia variety is valued for its rust resistance and balanced cup quality.
The fully washed processing method, a hallmark of Colombian coffee, is employed to emphasise clarity and brightness in the cup. Through selective handpicking, fermentation, and thorough washing, the nuanced flavours are preserved, resulting in a coffee with sweet citrus notes, a balanced body, and a clean, structured finish—hallmarks of Huila's finest coffees.
Azahar Coffee plays a pivotal role in bringing this coffee to the world. By working directly with producers in Iquira and offering fixed premium prices significantly above local market rates, Azahar ensures economic stability for farmers, encouraging a focus on quality. Through agronomic training and technical support, Azahar empowers producers to elevate their practices and access international specialty markets. Their commitment to freshness and transparency, roasting coffee in Colombia shortly after harvest, and fostering long-term partnerships, honours the unique identity of each origin. This lot from Iquira embodies the rich terroir of Huila and represents a movement towards ethical sourcing and the celebration of Colombian coffee at its most genuine and expressive.
| PRODUCER | Gwiza Women Group |
| REGION | Iquira, Huila |
| VARIETAL | Caturra and Colombia |
| PROCESS | Washed |
| ALTITUDE | 1500-2000 masl |
Origin
Iquira, Huila, Colombia
In the heart of Colombia, Huila, where the town of Iquira resides, has evolved into a prominent specialty coffee-producing region. Coffee first arrived in Colombia in the late 1700s, but it was during the mid-19th century that its cultivation spread across the Andean regions, including Huila. The area's fertile volcanic soils, high altitudes ranging from 1,400 to over 2,000 metres, and stable climate create perfect conditions for growing high-quality Arabica varieties like Bourbon, Typica, Caturra, and Colombia.
Initially considered remote and less developed, Huila's coffee industry flourished with improved infrastructure and support from the Federación Nacional de Cafeteros (FNC), which helped establish Colombia's global coffee reputation. By the late 20th century, Huila emerged as a distinct producing region, characterised by smallholder-dominated, family-owned farms. These farms, often passed down through generations, became the backbone of the region's coffee production.
The rise of specialty coffee in the 2000s further elevated Huila's status. The region's unique microclimates and traditional washed processing methods gained international recognition for producing coffees with bright acidity, floral and fruity complexity, and clean cup profiles. Today, in communities like Iquira, coffee is more than an economic driver; it is a cultural identity. Farmers, working on small plots, often less than five hectares, continue to practice selective handpicking and environmentally conscious cultivation. With support from progressive sourcing companies like Azahar Coffee, Huila thrives, celebrated for its resilience, quality, and dedication to craft.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.5g in the portafilter to extract 40g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
