Baba-Laba-Ding-Dong – Sample

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

If you want to know more, see our brew guides for making coffee.

Grown in the mountainous, volcanic region of Huila, this coffee has been cultivated in nutrient-rich soil that gives everything a high-quality coffee needs to thrive. Add in the altitude and cool temperatures that help the cherries to reach maturity in their own time and you’ve got the definition of specialty coffee.

Producing around 18-20% of all Colombian coffee, Huila has its own flavour profile referred to as Dulima, which translates to ‘Snow Queen’ after the snow-topped volcano that overlooks the region.

Farmers here, admirably, focus solely on quality rather than quantity. All embracing new techniques and technologies, Huilan farmers are always looking to improve and progress when it comes to each harvest.

The washed method is favoured here, and the local washing station was even named after Dulima because of the iconic flavour profiles.

Every coffee that we source and roast is speciality coffee. For a coffee to become speciality, it must obtain a quality score of 80 points or above. A process known as coffee cupping is used to find this score. No score, no name. Want to know more about the process of cupping? Well, it’s your lucky day! We’ve written a simple to follow guide all about coffee cupping.

During the roasting process, we will never ‘over roast’. When we roast, we use this as a way of showing off the flavours and aromas of the coffee rather than hiding them. If a coffee is roasted too dark, this can hide some of the natural flavours and aromas and create a coffee with a bitter and burnt taste.

As the coffee we source is of high quality, there is nothing to hide. We can bring out the flavours rather than trying to hide them. All our coffees have a natural sweetness, rather than a burnt or bitter taste.

The coffees we source are all unique from one another. For instance, the altitude the coffee is grown at makes a huge difference to the natural taste. Across the globe, the farmers we source our coffee beans from are constantly working hard to ensure they are giving us a great product. In honour of their work, we also work hard to produce a product our customers will love.

Nuts and Bolts

Roast Style: Medium/Dark

Location: Huila

Varietal(s): Caturra, Castillo & Colombia

Processing: Washed

Altitude: 1500-2000 metres above sea level

Country: Colombia

Certification: Speciality

Score: 84

What does this all mean? Check out our Jargon Buster.

Everyone who drinks speciality coffee from us is supporting coffee farmers in its country of origin.  We always pay between 30 and 150% more than the ‘going rate’ for our green coffee. We do this so the farmers get more revenue for their crops.  This results in the opportunity for better living conditions and an even better harvest next year.

When it comes to the supply chain, we like to keep this as short as possible too. Keeping it short means that more can be given back to the workers and their farms.

So keep it up. You really are helping.

Thingy-majig, mate, thingy-bob, we all have those little names when we can’t quite remember what people are called, right? Well we sometimes use Baba-laba-ding-dong, and even have it as a nickname for Autumn!