Bag of Colombia Henry Gonzalez coffee
Bag of Colombia Henry Gonzalez coffee

Colombia Henry Gonzalez

Regular price$26.00
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Upon first sip you will notice a bright tartness of kumquat accompanied by the sweet butterscotch and brown sugar flavors of toffee. A mild nuttiness soon follows with hints of toasted sesame. The tactile sensation is smooth and creamy on the palate with a coating finish, making this coffee enjoyable from start to finish.

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Located in the department of Huila in the municipality of Palermo, approximately 80 kilometers from the Tatacoa Desert sits Finca Sinaí at 1,700 MASL. Here, in the vereda (township) of El Moral, Henry Gonzalez and his team of 30 pickers grow Colombia variety coffee on nine hectares. The farm has a total surface area of 17.5 hectares with approximately 40,000 Colombia trees, as well as two acres of Colombia Supremo. Henry also grows plantain, yuca, corn, and different kinds of grass to feed his dairy cows in addition to coffee. Five hectares of Sinaí are a protected natural reserve. Due to its proximity to the Tatacoa Desert about a two-hour drive south, this area benefits from the warm breezes that waft over to Palermo from the desert. From April to June, and then again from November to January, this part of Northern Huila is treated to abundant rainfall which brings a much-needed break in the high temperatures Palermo experiences almost year-round. During the height of the harvest, Henry, his field crew and pickers have their work cut out for them since most of the cafetal (where the coffee is planted) is uncharacteristically steep compared to other coffee farms in this area. Half of his team are local and the rest of the crew comes from other departments such as El Cauca, Antioquia, and southern Huila. This microlot is a fully washed coffee. The freshly picked coffee cherries are harvested and then placed in water to separate any under-ripe cherries from the ripe ones (the under-ripe cherries will float to the top and are skimmed off). Next, the cherries are fermented for 18 hours before being de-pulped and put into tanks to further ferment for another 48 hours. After the fermentation stage, the beans are washed and put out to dry on a marquesina for 18 days. Then they are moved to dry for another 8 to 15 days on raised beds. Finally the coffee is put into a bodega to rest for an additional 30 days. We look forward to you trying this outstanding coffee!

Tasting Notes

BODY: Smooth
FLAVOR: Kumquat, Toffee, Toasted Sesame
FINISH: Lingering

Regional Info

LOCATION: Huila, Colombia
PRODUCER, FARM: Henry Gonzalez, Finca Sinaí
VARIETY: Colombia



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In 2005 Temple Coffee house was created as a community gathering space with simple goals: good vibes, great service, and exceptionally well-prepared coffee.