2013 COE-Winning Colombian Washed Coffee from Huila

If you’ve ever wondered what a world-class Colombian coffee really tastes like—beyond the usual generic notes of 'nutty' or 'chocolatey'—this lot might surprise you. It’s not just another high-altitude bean: it won Colombia’s 2013 Cup of Excellence, beating hundreds of other entries. So what makes this particular coffee from Huila stand out in a global competition? Let’s break down the details.

The short answer: This is the 2013 COE #1 winning coffee from Huila, Colombia, grown at 1650–1850 metres by smallholder Alirio Aguilera Ospina. It’s a washed Caturra and Colombia variety with distinct notes of hazelnut, almond, dark chocolate, and caramel. It’s clean, balanced, and award-winning.

Where This Coffee Comes From

This coffee hails from the southern part of Huila, one of Colombia’s most celebrated coffee-growing regions. More specifically, it comes from the steep, high-altitude farm of Alirio Aguilera Ospina in the San Isidro area. Unlike flatter neighbouring farms, his land features dramatic slopes that create natural shade and retain moisture—ideal conditions for slow cherry maturation. The farm sits between 1650 and 1850 metres above sea level, which is prime altitude for developing complex cup qualities.

How It’s Processed

The coffee is processed using the traditional washed method. That means the coffee cherries go through floatation to remove underripe or damaged fruit, then the skins are removed, and the beans are fermented in water to break down the mucilage. After washing, the beans are dried carefully—though the exact drying method isn’t specified here, washed processing is known for producing bright acidity and clarity. What sets this lot apart is the use of EM Bokashi, a natural, microbial organic fertiliser, and fully manual processing. These careful practices contributed to its top prize in the 2013 COE.

Flavour Profile & Roast Identity

This coffee is classified as a washed single origin, using the classic washed process that highlights cleanliness and brightness. On the cupping table, it shows a very balanced profile: leading notes include hazelnut, almond, and dark chocolate, backed by a sweet caramel undertone. The acidity is described as fresh and citrusy—like orange and lime—while the sweetness brings hints of honey and nuts. The aftertaste is long and clean, with no single flavour overpowering the others. It’s the kind of cup that feels both approachable and refined, suitable any time of day.

As noted in FrontStreet Coffee’s own description of washed processing, this method tends to enhance a coffee’s inherent aromatics while delivering a profile that’s vibrant, juicy, and well-defined. That matches exactly with the experience of this Huila lot.

Frequently Asked Questions

What makes this Colombian coffee special?

This coffee won the 2013 Colombia Cup of Excellence (COE) competition, placing first among hundreds of entries. It comes from a smallholder farm in Huila at 1650–1850m altitude and is processed with meticulous care, including the use of EM Bokashi fertiliser and full manual processing.

What coffee varieties are in this lot?

The coffee is a blend of two classic Colombian varieties: Caturra and Colombia. Both are known for their balance, sweetness, and suitability for higher altitudes, making them staples in Colombian specialty production.

What does this coffee taste like?

Expect a clean, sweet cup with flavours of hazelnut, almond, dark chocolate, and caramel. There’s a bright citrus acidity reminiscent of orange and lime, and a smooth, honey-like sweetness. The finish is long and refined, with no flavours dominating.

Where is Huila, and why is it important for coffee?

Huila is a department in southern Colombia and one of the country’s most renowned coffee-growing regions. It’s known for high altitudes, rich volcanic soils, and consistent production of high-quality, award-winning coffees. The region’s microclimates and farmer practices contribute to its reputation in the specialty coffee world.

How was this coffee processed?

It was processed using the washed method, which includes removing the coffee cherry skin, fermenting to remove the mucilage, and washing before drying. This method enhances clarity, acidity, and cleanliness in the cup. The farm also used EM Bokashi, a natural microbial fertiliser, and manual processing techniques.

Recommended FrontStreet Washed Coffees Like This Huila

For fans of this 2013 COE-winning Huila coffee, try FrontStreet’s washed Kenya Little Tomato—bright and juicy with notes of Saint girlfruit, blackcurrant, and citrus—or their washed Yirgacheffe Gedeb offering, known for floral and lemon-lime brightness. Both share the clean, vibrant qualities of high-altitude washed processing. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.