Colombia Supremo Huila

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300 ฿ 225 ฿

Weight :
  • Grade: Specailty Coffee
  • Altitude: About 1500-1700 metre
  • Roast levels: Medium Roast
  • Varietyt: Mainly Caturra, Castillo
  • Beans size: S17 mm. up
  • Origin: Colombia Huila
  • Process: Washed
  • How to brew:
    Espresso MachineCone FilterDrip Coffee MakerChemex
    AeropressFrench PressStovetopSyphon


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**Niche Coffee Roaster is made to order. Our roasting on Wednesday of the week and send to your on next day by Kerry Express.


Colombia can produce coffee throughout the year so that you can get fresh coffee anytime. It is one of advantage of using Columbia, but actually there are variety of different taste profile available. Coffee from Huila where is located in the south of Colombia and most productive coffee growing area can grow at high altitude in volcanic soil that gives sharp clean bright acidity.

How to make Colombia Huila Supremo

At farm side: harvest, pre-cleaning, pulping, mucilage removal (by machine sometimes), drying (sundried and machine dry)

At dry mill: foreign material removal, hulling, air sorting, screen sorting 17 up 95% density sorting, electric color sorting FNC export grade defect 12-60

Cupping Notes

  • Citric, Grassy, Berry, Bright acidity with strong body.

Tasty Science

Maturity: 4 stars
Fat: 4 stars

How to brew

Brewing ratio for 1 cup
•Use roasted whole bean for about 10 g. (1 full table spoon) and grind the coffee bean.
•After grinding the coffee, put them into a container with filter such as French press, Drip filter or Espresso machine.
•Boil hot water at 95 degree and pour into the ground coffee with about 120-150 cc.
•Each brewing equipment takes up to 4 minute to brew the good coffee.

The Coffee Bean Roasting Company Limited is paying attention to select all the beans delicately and we produce our roasted bean under high standard of GMP, Thai FDA and HALAL. Our customers surely trust our food hygiene grade.

Tasting Notes

Diagram Means Aftertaste
Aroma – The way of coffee smells could possibly be nutty, fruity, chocolaty or others. These aromas would be related to the coffee’s flavor.
Acidity – It is not only the sour but also the bright taste could feel about the cup of coffee. Acidity also means a range of flavor; citrus, cherries or berries which you can taste from your cup.
Bitterness – Another factor of bitter characteristic could be from the level of roasting. In addition, the roaster wants to present the strong taste, the longer time and high temperature techniques are applied with the roast levels.
Body – In term of body, it expresses the richness or heaviness when the coffee is touched the tongue.
Aftertaste – Aftertaste is about finishing a cup and still remains some aroma or flavors in your mouth. The range of aftertaste may feel balance and smooth, which it depends on the bean’s source and the roasting level.


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