Colombia Huila Fortune, Washed WP Decaf

About the Coffee

This lot pulls from smallholder farmers across three areas of southern and western Huila, Colombia: Suaza, San Agustin, and La Plata. Huila is Colombia's largest coffee-growing department, with coffee farmed in 35 of its 37 municipalities. Farms here sit between 1,450 and 2,000 meters above sea level, and the range of altitudes, microclimates, and soil types across the region means each community produces something distinct. The varieties in this lot include Caturra, Castillo, Variedad Colombia, and Pink Bourbon.

Subtext's importing partner for this coffee is Osito, who has been working with a key producer in the region, Alirio, for three years. Subtext has now purchased Alirio's coffee for five consecutive years. The full lot size was 140 kg, which Subtext bought in its entirety. The coffee scored 87.5 on Subtext's internal cupping scale. Subtext paid $10.75 USD per pound for this coffee.

After arriving in Toronto, the coffee was sent to Swiss Water Process (SWP) decaffeination. SWP uses only water and temperature to draw caffeine out of the green coffee seed, with no chemical solvents involved. The washed processing at origin, combined with SWP decaffeination, keeps the coffee clean and true to the original lot before caffeine removal.

About Subtext

Subtext is a roastery based in Toronto, operating out of an industrial space at 130 Cawthra Ave in the city's west end. Their sourcing approach centers on traceability: every coffee on their shelf carries a producer's name, not just a regional label. They work with a small group of importers who share their standards around pricing transparency and producer relationships, and they publish farmgate and FOB pricing on each product page.

On the roasting side, Subtext uses colorimeters, refractometers, and thermocouple readings throughout the roast process to track development and consistency. They profile for flavor balance and origin character, and taste their profiles blind against comparable coffees from other roasters as a benchmark. Their goal is to avoid any roast-derived flavor masking what the coffee already is.