As always we like to showcase the coffee we choose for our Unit Fourteen espresso as a filter coffee too.  

We have chosen this coffee from Hulia in the south of Colombia to run as our Unit Fourteen espresso for a month or so to round off the harvests from 2020 while we await the 2021 crop. This coffee is named El Divinito and is a farmer blend.

The farms in Huila are small and often pickings can amass to under a few bags of coffee (70kg per bag once milled). This is why a carefully selected blend of pickings from farms in the region is a great idea, always making sure that the flavour profiles are complimentary. This allows for producers to not only sell their micro-lots but can then contribute towards a larger blend allowing for more coffees to be exported and find a good home like ours.

In general all coffee from Huila is fully washed and processing is usually always carried out on the farm. The cherries are pulped after picking and are then left for a day or two before being rinsed and soaked in water. The coffee is then dried in a parabolic dryer which is essentially a small green house often on top of the family home. Here it will stay for 10-20 days or until it reaches 11% moisture content.

El Divinito

At Round Hill we respect our coffee’s journey from farm to cup. Our coffee arrives as green beans – the farmer’s finished product – and we are careful to preserve and compliment the hard work already put in to each bean. We test-roast each coffee and allow it to rest. It is then brewed in a variety of ways to ensure maximum flavour and quality. Origin, variety and process are all key factors in determining each coffee’s individual roast profile – with taste the central focus of everything we do. We focus on each coffee’s unique character and roast to highlight its dynamic flavours and sweetness. 

El Divinito

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El Divinito