Colombia Rose Huila

Most naturals chase fermentation and hope for the best. This one was engineered.

Rosé Huila comes out of our R&D department's push to solve a problem the specialty world doesn't talk about enough: how do you get the wild, fruit-forward character of a natural process without the inconsistency that usually comes with it? Five coffee-growing families in the heart of Huila, Colombia — the country's top coffee region — spent years with us answering that question.

The result is a controlled natural, built for a stable, repeatable cup at scale, without dulling the flavour down to get there. Dark chocolate opens things up, then red apple and raspberry hit, with apricot and pineapple lingering on the finish. Layered, juicy, and nowhere near as safe as "consistent" usually sounds.

Pulls a rich, syrupy shot on espresso. Holds its fruit on the moka pot. Goes clean and bright through the AeroPress.

This is the first release from Rosé Huila's initial phase — the beginning of what's set to become a bigger part of our Terras Range as production grows.