San Isidro Blend

It all started with the Fourquet Blend, the first blend from Hola Coffee, which we named after the small street where our project was born. Then came the Lucero Blend, a coffee that has already become a classic and that bears the name of the neighborhood that has hosted our roaster for all these years.

Now we take another step and present the third blend in our history: San Isidro Blend.

To continue the tradition, this blend is named after the neighborhood which will very soon be our new home, with a new space prepared for what's to come.
Like every step we take, this coffee not only celebrates the physical location where we roast, but also the community that surrounds us and the commitment with the coffees we present to you.

This blend is, in a way, a celebration of that change: of what we leave behind with gratitude and of all that opens up ahead with great effort, energy and enthusiasm.

With San Isidro we want to continue developing the universe of blends and propose a fruitier and more sophisticated dimension, for those who want a sweet and full-bodied espresso but without neglecting the complexity that notes of dried fruit or the brightness of fresh fruit can bring. If you want to elevate your coffee, whether you enjoy it black or with milk, this coffee is for you. The percentage of naturally processed coffee adds body and a profile of ripe, dried fruit, while the washed coffee softens the blend, adding notes of fresh fruit. The result is a complex and distinctive coffee, but very enjoyable.

Tasting notes

Black cherry, dried plum, caramelized nuts, red apple.

Why we like it

We love it because it balances the clean profiles of washed coffees from northern Huila with the fruity juiciness of naturals from the south.

It has a smooth, enveloping texture, with notes of black cherry, dried plum, and red apple. Its moderate acidity and deep sweetness make it ideal for those looking for a vibrant yet approachable cup. A versatile and well-rounded blend that connects tradition and innovation, offering structure that supports complexity without losing cleanliness and clarity.

History

This blend was born from the desire to bring together two complementary perspectives of Huila coffee: the tradition of the highlands of Palestina, with its focus on clean and precise washed processes, and the innovation of southern Huila, where small producers have embraced natural processes with controlled fermentations.

In Palestina, coffee growers have refined the cultivation of varieties such as Caturra and Tabi over decades, taking advantage of a cool microclimate and volcanic soils to produce coffees of great purity and elegant acidity. Their work reflects deep respect for traditional methods: selective picking, short fermentations, and slow drying, resulting in clean, floral, and delicate cups.

In contrast, in municipalities such as Acevedo, Pitalito, and San Agustín, a group of producers chose to explore natural coffees, working with longer processes, anaerobic fermentations, and slow drying. With technical support from CADEFIHUILA, they learned to rigorously control these variables, achieving coffees that express ripe fruit, deep sweetness, and complexity without defects.

Both regions are connected through the same cooperative: CADEFIHUILA, with over 60 years of history driving rural development in the department. Its work has been key not only in the professionalization of coffee growers, but also in ensuring fair trade conditions, access to training, and a strong commitment to sustainability.

This blend is more than a combination of origins, processes, and varieties. It is the reflection of a coffee community that has evolved without losing its identity. A meeting point between heritage and experimentation, between cleanliness and exuberance, brought together in a single cup.

Process and varieties

This blend brings together two complementary processing methods:

Palestina Blend (60%) – Traditional Washed
Hand-picked cherries undergo a 12-hour fermentation in cherry, followed by 12 hours submerged in water. Mechanical pulping and drying in either parabolic dryers or mechanical dryers for approximately 15 days.
Result: a clean, refined cup with bright acidity and elegance.

Huila Blend (40%) – Natural with Anaerobic Fermentation
After careful selection and flotation, the cherries are dry-fermented for 100 hours under anaerobic conditions, then slowly dried on African beds for up to 25 days.
Result: deep sweetness, ripe fruit notes, and a juicy texture.

This contrast between processes allows for a balance of clarity and sweetness, creating a vibrant cup without sacrificing structure or cleanliness.

Varieties

This blend brings together five varieties that reflect the genetic and sensory diversity of coffee grown in the mountains of Huila. Some are part of Colombia’s coffee tradition and have been cultivated for decades; others have been more recently adopted for their balance between cup quality and agronomic resilience.

Caturra has long been the backbone of Colombian coffee farming. Known for its sweet, clean, and balanced profile, it provides an excellent foundation for washed processes, highlighting notes of caramel, almond, and gentle acidity. Its adaptability to different altitudes and microclimates keeps it relevant both in traditional farms and more experimental approaches.

Tabi is a more recent variety, highly valued by high-altitude producers. Its taller, more robust plant performs well under shaded cultivation. In the cup, it shows bright acidity, floral nuances, and a silky texture, often contributing elegance and complexity. It pairs particularly well with Caturra, helping balance structure and sweetness.

Castillo and Colombia, while sharing certain similarities, contribute distinct characteristics that enrich the blend. Both were adopted by farmers in response to agronomic challenges related to climate and disease resistance, but beyond their functionality in the field, they have proven strong sensory performance, especially in natural processes.

Castillo stands out for its productivity and adaptability, enabling stable harvests without compromising quality. In the cup, it typically offers red fruit notes, brown sugar sweetness, and pleasant medium acidity, with a more structured profile, medium body, and long finish.

Colombia expresses lively acidity with notes reminiscent of yellow fruits, cane sugar, and orange blossom. It responds particularly well to natural processes or extended fermentations, where its attributes are amplified, resulting in complex yet balanced cups.

Together, these five varieties allow for the construction of a well-rounded and highly balanced blend.

Brewing Recipe

Espresso
Use 17 g of coffee to extract 52 g of beverage in 29 seconds.