Hottop roaster - auto mode - Colombia Huila - Dark & medium roast

Colombia Huila -  alte1400 - 1800

This is a Huila Specialty Coffee Powerhouse region.

The department of Huila in southern Colombia is widely regarded as one of the country's premier coffee-growing regions and is often considered the heart of Colombia's specialty coffee movement. Many of the single-origin Colombian coffees found in specialty cafés around the world come from Huila.

Why Huila is so well suited to coffee

Several factors combine to create exceptional growing conditions:

• High elevation: Most coffee is grown between about 1,400 and 2,100 meters above sea level. Higher elevations slow cherry maturation, allowing more sugars and complex flavors to develop.
• Volcanic soils: The region benefits from fertile volcanic soils that support healthy coffee plants and contribute to cup complexity.
• Andean geography: Huila sits where Andean mountain ranges converge, creating numerous microclimates. Two farms only a few kilometers apart may produce noticeably different flavor profiles.
• Consistent rainfall and temperature variation: Warm days and cool nights help cherries mature gradually and evenly. 

Common tasting notes include:

• Red fruits (raspberry, plum, cherry)
• Stone fruits (peach, apricot, nectarine)
• Caramel and brown sugar
• Citrus brightness
• Chocolate or cocoa finish
• Medium body with clean sweetness

The hallmark is often a combination of bright acidity and pronounced sweetness.

Farming structure

Unlike large plantation systems found in some coffee-producing countries, Huila is dominated by smallholder farmers. Many farms are only a few hectares in size and are family-operated. This small-farm structure has encouraged careful cultivation and a strong focus on quality rather than volume.

Popular varieties grown in Huila include:

• Caturra
• Castillo
• Typica
• Pink Bourbon
• Yellow Colombia

Many producers also experiment with exotic varieties and innovative processing methods.

Specialty coffee reputation

Huila has become synonymous with high-end Colombian coffee. The region regularly produces coffees that perform well in quality competitions and attract premium prices in international specialty markets. It is frequently cited as Colombia's most celebrated specialty coffee origin.

Notable coffee-producing municipalities include:

• Pitalito
• Acevedo
• San Agustín
• Garzón

Pitalito, in particular, is known for a strong concentration of specialty-focused producers.

Current challenges

Like much of Colombia's coffee sector, Huila faces challenges from:

• Climate change and shifting weather patterns
• Labor shortages during harvest periods
• Rising production costs
• Increased disease and pest pressure in some areas

Many growers are adapting by moving production to higher elevations, focusing on specialty-grade coffee, and adopting new farming practices.

In one sentence

If you see a coffee labeled "Huila, Colombia," you can generally expect a high-altitude washed Arabica with vibrant fruit character, caramel-like sweetness, and the kind of complexity that has made Huila one of the most respected coffee origins in the world.

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the hot top roaster

Auto mode

200g in

165.5g out

% water loss 17.25% loss

 thus dark roast

When doing a auto roast on the hot-top when you turn it on, it goes into a pre-heat or cool down cycle.

(depending if you are doing a first roast when the machine is cold, or doing a 2nd /3rd roast then the machine is already hot).

The roaster needs to reach a heat of 75C .

then it starts beeping

 Load the beans.

Set the final temp.

default is 209C I think this is too hot.

I like to start with a end temp of 202C if I've never roasted these beans before, then adjust future roasts from there.

These are the final beans