Sufikafe
Huila Condor Project Colombia
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Our espresso coffee par excellence. Lot from the Cóndor Project, an initiative that brings together 96 women coffee producers from southern Huila to access professional processing infrastructure, real traceability, and fair prices. A clean, sweet, and citrusy cup, perfect for extraction in a machine.
Details
| Country | Colombia |
| Region | Southern Huila |
| Producer | 96 women coffee producers (Cóndor Project) |
| Variety | Colombia, Caturra, and Castillo (blend) |
| Process | Washed (fermentation 24–36 h, solar drying 15–20 days) |
| Altitude | 1,800 masl |
| Tasting profile | Vanilla, caramel, orange, mandarin, mild citrus |
How to prepare it as espresso
| Dose | 18 g finely ground |
| Yield | 36–40 g (ratio 1:2 to 1:2.2) |
| Extraction time | 25–30 seconds |
| Temperature | 93 °C |
| Pressure | 9 bar |
If it comes out acidic and fast (<25 s), tighten the grind a notch. If it comes out bitter and slow (>30 s), loosen the grind. The best extraction is the one that keeps the tasting profiles clean without green or bitter notes.
About the producer
The Cóndor Project in Huila was built with private capital from Cóndor Specialty Coffee and contributions from the governments of Norway, Switzerland, and Huila, along with SENA and the Regional Autonomous Corporation of Alto Magdalena. Its mission: to give visibility and infrastructure to women coffee producers in a predominantly male industry.