El Higeurón

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 Bourbon, Gesha, 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 mouthfeel, like biting into a juicy 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  Washed, 72-hour fermentation Varietal  Sidra

Produced by Fabiola Ortega and Julio Muñoz in the Huila region of Colombia, El Higeurón represents a meticulous approach to coffee cultivation. This lot features the Sidra varietal, a plant often celebrated for its complex profile and potential for high-quality cup characteristics. Grown at an elevation between 1750 and 1900 meters, the cherries undergo a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean.

Sourced by Regalia Coffee, this selection from Colombia · Huila offers a distinct sensory experience, characterized by notes of caramel apple, watermelon, and pomegranate molasses. While individual lots vary, exploring such specific profiles can be a rewarding exercise in developing one's palate. For those looking to better identify these nuances, referencing a flavor wheel can provide a helpful framework for articulating the diverse range of flavors found in high-altitude, washed-process coffees.