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COLOMBIA — LA ARGENTINA, HUILA | WASHED PROCESS
A comforting Colombian coffee centered on bittersweet chocolate and deep sugar flavors. Malted grain and honey-wheat bread aromas introduce a mellow cup, with subtle dried fruit adding a gentle lift. Cocoa lingers in the finish, making this an approachable choice for everyday brewing and a satisfying foundation for espresso.
Tasting Notes
Semisweet chocolate, caramelized sugar, malted grain, and subtle dried fruit; mild acidity with a cocoa finish.
Best Brews
Automatic drip or pour-over
French press
Espresso or moka pot
Origin
La Argentina, Huila, Colombia. This community lot combines coffee from small producers growing at approximately 1,600–1,900 meters. Farms cultivate Caturra, Variedad Colombia, and Castillo. Washed processing and covered sun-drying produce a straightforward lot with an emphasis on bittersweet depth.
Roast
Medium roast to develop chocolate sweetness while retaining balance.
Brew Recipes
Automatic drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.
COLOMBIA — LA ARGENTINA, HUILA | WASHED PROCESS
A comforting Colombian coffee centered on bittersweet chocolate and deep sugar flavors. Malted grain and honey-wheat bread aromas introduce a mellow cup, with subtle dried fruit adding a gentle lift. Cocoa lingers in the finish, making this an approachable choice for everyday brewing and a satisfying foundation for espresso.
Tasting Notes
Semisweet chocolate, caramelized sugar, malted grain, and subtle dried fruit; mild acidity with a cocoa finish.
Best Brews
Automatic drip or pour-over
French press
Espresso or moka pot
Origin
La Argentina, Huila, Colombia. This community lot combines coffee from small producers growing at approximately 1,600–1,900 meters. Farms cultivate Caturra, Variedad Colombia, and Castillo. Washed processing and covered sun-drying produce a straightforward lot with an emphasis on bittersweet depth.
Roast
Medium roast to develop chocolate sweetness while retaining balance.
Brew Recipes
Automatic drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.