Colombia Huila Supremo roasted coffee beans

chocolate, lemon, plum 

Lemon, berry, and plum tasty bits lead into a round, somewhat juicy body. Our Huila Supremo finishes with a no-mucking-around chocolate, uh... finish. Bright, balanced, and brilliantly Colombian.

 

From the high-altitude slopes of the Huila region, our latest Colombia Supremo is a vibrant tribute to everything we love about Colombian coffee. Known for producing some of the most consistent and celebrated beans in the world, Huila delivers a profile that is as complex as it is comforting.

 

Look, it's a civil introduction to your morning. This roast starts with a gentle suggestion of lemon (yep, weird I know), forest berries, and sweet plum, immediately followed by a round, juicy body that feels exceptionally balanced. As the cup cools, look for those classic rich chocolate undertones that ground the brighter notes. Fancy hey!?

 

It’s a "best of both worlds" coffee. It possesses the sophisticated acidity that specialty drinkers crave, while maintaining the smooth, chocolatey backbone that makes Colombian coffee a household staple. 

But, lemon? With milk-based coffees? Dude...

 

But wait, what about this talk of lemon flavours? Won't that taste gross with milk?

 

This is where the Colombia Supremo gets really interesting. While its bright acidity makes it a superstar as a black coffee, it performs a bit of a "flavour magic trick" when you add milk.

 

When you combine those lemon and berry notes with the natural sweetness of steamed milk, the flavor profile shifts from "zesty" to "pastry-like."

 

So if you're making a latte, the higher milk-to-coffee ratio mellows out the citrus. You’ll find it tastes remarkably like a lemon sponge cake or a creamy berry tart. The "round body" of the Huila beans ensures the coffee doesn't get lost, providing a smooth, silky mouthfeel.

 

In a cappuccino, with its less milk and more foam, that zesty chocolate finish really shines through. The cocoa undertones anchor the drink, while the fruit notes dance on top of the froth.

 

If you’re someone who usually finds "fruity" coffees a bit thin in milk, this Supremo will surprise you. It has enough body and chocolatey backbone to cut through the dairy (or alternative milks like Oat, which pairs beautifully with these notes), making it a sophisticated, "modern" milk coffee.

 

It’s less of a "dark and smoky" traditional roast and more of a bright, dessert-like treat.