Colombia Huíla
San Manuel Estate
Washed coffee grown at 1350  –  1800 meters of altitude with collection from September to December, with a Mitaca of
April to May
Huila is a department of Colombia that is located in the southwest of the country, being part of the Andean region.
Huila is the epicenter of the best specialty coffees in the world. This is evidenced by the repeated titles that the
“opitas” coffee growers obtain in the “Cup of Excellence” competition.
This department limits with Tolima, Cundinamarca, Meta, Caquetá and Cauca, and gives rise to rivers between mountains,
showing its variety of landscapes with diverse natural elements such as volcanoes, low and undulating lands, rains,
winds and temperatures that vary according to altitude. It is known that within this department there are
different types of thermal floors such as warm, moorland, cold and, to a greater extent, temperate. but beyond
privileged geographical conditions, the commitment and dedication of the Huila producers with the quality of the
grain, taking care of each one of the stages of the process, have contributed to enhance the intrinsic qualities of the grain.
Its annual coffee production is the first in the country, representing 15% of the total production in Colombia. His
Coffee is harvested both in the central and eastern mountains, its main harvest is between September and December
With 65%-70% of the coffee produced, its mitaca is in April and May.
The municipality of Pitalito is the town where the most coffee is sold in the entire department.
The department of Huila is relatively young in planting coffee compared to the departments of the axis
coffee grower, this is due to its geographical location and security problems since 1970 due to the guerrillas.
Café del Huila covers soft washed arabica coffee, which when processed is identified sensorially for having a
Balanced overall impression, with sweet notes, medium/high acidity and body, intense fragrance/aroma with sensations
fruity and caramelized.
This cup profile is derived from climatic and geographical factors typical of this region, such as fewer hours
of solar brightness (3.5 hours/day) due to cloudiness, constant temperatures during the day that favor the accumulation of
chemical compounds in the fruit and height ranges between 1000 and 2200 meters (masl).
Obtaining as a result a coffee bean with uniform cup characteristics.
For a medium roast, we obtain stone fruit flavors such as cherry, sweet flavors of caramel and vanilla,
with a citrus touch very characteristic of this coffee.
Silky, very balanced and structured.

sales denomination  Supreme Coffee 18

Origin  Colombia

Huíla Region

Arabica coffee type

Bourbon, Typica and Castillo varieties

Altitude 1350-1800m

Sieve 18 /19

Made in Spain







allergens  (EC No 1169/2011)  G105 and  105: Absence
P105 GRA and P105 : May contain  traces of nuts, milk and soy

Average Nutritional Values per 100 g of coffee beans
Energy Content (Kj / K cal)  1797  /  430
Lipid fats)  10
3.5
of which:
Saturated fats
carbohydrates  67
4.2
of which:
sugars
proteins  fifteen
go out to  0.4
Fiber  56

Appearance  roasted coffee beans
roast  Half. Level 3
Color  Brown with golden tones
Scent  Intense roasted coffee,  tobacco, chocolate, black, pepper
black
Flavor  Citrus, slightly spicy chocolates


Conditions of conservation  Keep in a closed container, in a cool, dry place and out of direct sunlight.
Keep at temperature <24°C.

How to use  Boil water and add 8g of filtered infused coffee per cup (150-200ml)

other  characteristics
* Packaging in protective atmosphere