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Colombia Excelso EP Huila


Colombia Excelso E.P. - Huila COLEXCHUILA
Starting at $6.75 / lb
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raw green bean Green coffee is raw Roast prior to consumption

Described as a “Kenyan that moved to Colombia,” this bean has an “oak-aged” quality compared to whiskeys and wines. A mature coffee with a screen size of 15/16, the Huila Excelso is lighter when compared to heavier beans Bucaramanga and the Popayan. Like its relative, the Huila Supremo, the Excelso is also de-pulped by hand, dried evenly on raised beds, and meticulously observed and controlled through processing.

Cupping Notes: Bright, winey acidity, creamy body, sweet and nutty with notes of dark chocolate and caramel.

Try before you stock up with a 1/2 pound sample!

Coffee Bean Matrix Attributes

  • CategoryConventional
  • CountryColombia
  • Local RegionHuila
  • ProcessWashed
  • VarietyCaturra, Typica
  • Altitude (meters)1,520 - 1,650 masl
  • HarvestOctober - February
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • Brightness:4
  • Body:4
  • Aroma:5
  • Complexity:3
  • Balance:4
  • Sweetness:2
  • Chocolaty:heavy bean
  • Buttery:heavy bean
  • Fruity:heavy bean
  • Flowery:medium bean
  • Winey:heavy bean

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Customer Reviews

Average Rating

by on September 6, 2022

Excellent coffee. Definitely store it(de-gas) for a minimum of a week after roast. Really good

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by on April 7, 2022

Roasted several batches with my favorite being a dark side of medium (a few second after second pop). I found the coffee to be more acidy than I prefer at the lighter roasts but having a very pleasant chocolate flavor, with just a hint of acidy notes at the last. I will try a small batch at a dark roast, but suspect that I will like this dark side of medium best. I have used pressurize expresso, French press and drip methods to brew the coffee and found I prefer the drip method with this one. A surprise to me, I thought the expresso was going to be the way to go. Note: I use an air popcorn maker that I have to bounce lightly to roast my beans. For the best roast it takes 16 minutes (with second pop starting about 15 minutes 40 second), so I guess this would indicate it is a slow roast. The other roasts where 12 minutes for light (first pop) & 14 minutes for medium. When I finish I cool my beans in a glass pie pan in as close to a single layer as I can. They cool quickly and are cool enough to touch in less than a minute. I cook my beans outside since the chaff makes a mess.

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by on February 5, 2022

Roasted close to second crack. The coffee matches description "a Kenyan that moved to Colombia," . The coffee is aromatic, light citrus notes, some chocolate and smooth. An excellent drip coffee. Excellent quality of the green beans.

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by on January 23, 2022

Roasted on SR800 to a light. Enjoyable espresso. Good choice.

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by on July 26, 2019

I first fell in love with African coffees a couple of years ago, and when I read the description of this one being a Kenyan that moved to Colombia I just had to try it - especially since my favorite Kenyan wasn't available. I love how smooth this coffee is. I roast it right up to the second crack and let it sit until the next day. It is resilient and since I bought a five pound bag I will be looking forward to trying it at different levels of roasts.

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by on July 18, 2019

Far better than store bought coffee.

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by on January 1, 2010

When I read the description "a Kenyan that moved to Columbia" I was doubtful....but when I tasted these beans, that is exactly the description that came to mind! Muted chocolate notes followed by Earl Grey/jasmine notes. The more the coffee cools, the more it resembles a Kenyan ex-pat living in Columbia. A great marriage of two of my favorite regions! A really tasty and unique coffee.

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