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  • Load image into Gallery viewer, El Congreso

El Congreso

Forest berries and sweet caramel are followed by a soft spice finish.
  • Fermented for around 30 hours in closely monitored tank.
  • Kenyan-like character, with a berry type acidity and juicy feel.
  • Whole Bean Coffee - 250g (8.8oz) / 1000g (35.2oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 10th of June.

Expect notes of:




Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK


On all orders above
500 DKK (€67.00 / $76.50)*


Shipping from the roastery
Tuesday and Thursday


El Congreso

Luis Arturo Parra farms coffee to create a stable income for his wife and two children. Coffee growing runs in his family, and he hopes to pass his farm and his passion for coffee on to his children in the future. He has had training from InCoNexus’ Huila Program, where he was instructed in how to affect the final cup profile, and improve overall quality. As his farm grows, he has had to invest in increasing the capacity of his drying station, so that he can continue to process with great care without compromising drying times to make space for newly harvested coffee. He also received information about varietals, leading to him planting a large plot of Pink Bourbon, which is contained within this lot. The coffee is fermented for around 30 hours in closely monitored tanks, before being dried on raised beds for around 14 days. This coffee has an almost Kenyan-like character, with a berry type acidity and juicy feel, followed by some soft spice in the finish.


A diverse flavour spectrum

Coffees grown in Huila are highly prized in our industry, for several reasons. The mountainous terrain provides high altitudes and varying microclimates, leading to a diverse flavour spectrum throughout the area. Diversity is also encouraged by the large number of small farms, with those averaging between 1 and 3 hectares producing much of the coffee in the region. The small farms here mainly have their own processing facilities, both wet mills, where the coffee is pulped, fermented and washed, and space for drying the coffees. Huila is particularly exciting for speciality coffee due to its plentiful high altitude. The Colombian Andes split into 3 distinct ranges here, the eastern, western and central ‘cordilleras’. El Congreso sits in the San Agustin municipality just at the split between the central and eastern cordilleras, in the far south of Huila. This high altitude leads to large day-night swings in temperature, which slows cherry maturation. Further down into the valley between the two cordilleras, lies a large area of jungle. Weather systems carry cool, moist air from the jungle up into the coffee growing lands, further lengthening the cherry maturation. All this leads to very intense, sweet and complex cups, but also to one of the main challenges of producing coffee in this region. The cool temperatures and high level of humidity mean that drying coffee can be a very difficult prospect here.

When coffee arrives at our roastery we like it to sit between 10 and 11% moisture, but lower quality coffee in Huila is often sold at around 12% moisture content, which will lead to much faster ageing and the onset of woody and faded flavours. To combat this, many producers use parabolic driers, essentially large plastic greenhouses, to shield their drying coffee from the elements, and raise the temperature enough to lower the coffee’s moisture content below 11%. However, when these are not used correctly, they can create very high temperatures, which dries coffee much too quickly and often unevenly. This reduces the integrity of the coffee’s cell walls, and will also lead to very fast ageing of the green coffee. Carefully controlling the use of parabolic driers to reach the magical 11% in 12-18 days is the ideal, and leads to long-lasting sweetness and character in the green coffee. Without this level of attention, the coffee can start to age before it even reaches the roastery.


Producer Luis Arturo Parra
Region Huila
Altitude 1800 masl
Varietals Caturra, Pink Bourbon
Process Washed
Harvest December 2018


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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