Day 1 of the RISE Coffee Countdown Calendar - Colombia, Huila
Welcome to the RISE coffee countdown calendar!
Your 24 days of coffee exploration starts here...
We begin Day 1 with a Colombian coffee that's perfect for getting you into the Christmas spirit! So get your brewing equipment ready and keep reading for our guide on how to brew it to perfection.
Origin: Colombia
Location: Huila
Altitude: 1,100 - 1,700 masl (meters above sea level)
Bean: Arabica
Varietals: Bourbon, Castillo and Catura
Process: Washed (Click here to understand the difference between washed and natural coffee)
Tasting notes: Mulled wine, milk chocolate, vanilla
Why Alice and Ben love it: This Colombian coffee is the perfect coffee to kick off the countdown to Christmas. With bold milk chocolate flavours giving it a good backbone, the mulled wine is a delicious aftertaste to get you in the Christmas spirit.
About the coffee:
Colombia is the world’s second-largest coffee producer and the leading producer of washed Arabica coffee, famed for its exceptional quality and refined flavour profiles. The cultivation of coffee in Colombia dates back to at least 1730, with the country’s diverse microclimates and fertile volcanic soils providing an ideal environment for coffee growing. Washed Arabica from Colombia is prized for its bright acidity, subtle sweetness, and intricate aromatic complexity. This global renown is built on the dedication of generations of skilled farmers, who carefully hand-pick the ripest cherries and use traditional processing methods to ensure the highest standards.
This particular coffee comes from a collection of cooperatives in Huila, a region celebrated for its coffee excellence. Among these is Los Lagos farm, located in San Agustín in southern Huila. The farm benefits from volcanic soils and other optimal growing conditions that enhance the coffee’s distinctive qualities.
Owned by Sandra Hiron and her husband, Mauricio Botina, Los Lagos is a modest two-hectare farm that has been producing exceptional coffee for the past four years. Sandra and Mauricio remain unwavering in their commitment to quality. Their philosophy of prioritising flavour over convenience is evident in the cup: their coffee delivers a clean profile with a pleasing cane sugar sweetness, medium body, fruity aromas, and vibrant red fruit notes.
As the coffee blooms, its character unfolds with fruity and slightly spiced hints reminiscent of mulled wine. This is complemented by a smooth, silky milk chocolate finish that lingers delicately on the palate. Roasted slightly darker than typical Colombian beans to amplify its fruity tones, this coffee is versatile and can be enjoyed both with and without milk, making it a delightful choice for Day 1 of our Countdown Calendar!
Brew guide - How to make the perfect Cafetière:
The aim of the game is to create a delicious coffee, without granules or coffee ‘sludge’ creeping in. The name of the game is patience! Here we'll take you through how to create the most delicious coffee from your Cafetière or French Press.
You will need:
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A pouch of ground coffee from your Advent Calendar
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Filtered water is ideal for highlighting the coffee’s delicate tasting notes. If filtered water isn’t available, regular boiled water works just fine.
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A kettle
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A 3 cup (350ml) Cafetière (also known as a French Press)
How to Brew the Perfect Cafetière Coffee:
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Preheat Your Cafetière: Start by adding a splash of hot water from the kettle to your Cafetière, then swirl and discard. This step helps maintain the brewing temperature for optimal flavour.
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Prepare Your Coffee Grounds: Empty the contents of your Advent Calendar coffee pouch into the preheated Cafetière.
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Boil and Cool the Water: Bring your kettle to the boil and allow it to cool for about one minute. Water just off the boil (around 92-96°C) is ideal for brewing coffee.
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Combine Coffee and Water: Pour the water over the coffee grounds in a circular motion to ensure all grounds are evenly saturated. Fill the Cafetière to about an inch below the top. For best results, use one pouch of coffee per small, three-cup Cafetière.
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Check and Wet Evenly: Pause pouring if necessary to allow the grounds to bloom and ensure everything is wet before topping up.
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Steep and Relax: Let the coffee sit undisturbed for 4 minutes. Take this time to relax—breathe deeply, stretch, or simply enjoy a moment of calm!
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Break the Crust: Gently stir the layer of grounds (the "crust") that forms on the surface. This action allows the grounds to settle at the bottom, enhancing the flavour.
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Insert the Plunger: Place the plunger on top of the coffee but don’t push it down yet. Leave it for another 2 minutes if possible to let it steep as long as possible.
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Plunge with Care: Slowly press the plunger down to separate the coffee from the grounds. Take your time to avoid any grounds escaping into the brew.
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Serve and Enjoy!
