Baba-Laba-Ding-Dong

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.

Coffee in Huila is grown amongst the beautiful but imposing mountains and volcanoes, providing nutrient-rich soil for the coffee to thrive. Combine that with the high altitudes that provide cooler temperatures and thin air so the coffee cherries can grow at their own pace for maximum maturity, and you’ve got all the ingredients needed for a high-quality, specialty coffee.

One of the top coffee-producing regions in Colombia, Huila is known for its iconic flavour profile – commonly referred to as ‘Dulima’ (translating to Snow Queen) after the snow-topped volcano that stands proudly over the region like an eye-in-the-sky checking the crop.

Of course, having the ingredients is one thing, but you still need the skilled farmers to cultivate truly specialty coffee in every sense of the term. In Huila the farmers are embracing new processing and agricultural techniques all the time, lovingly tending to their crop and looking for innovative ways to improve (or at the very least retain) the quality of their coffee.

Huila produces around 18-20% of all Colombian coffee, and these beans have been processed at a wash station named after the region’s iconic volcano. The washed method is favoured as it is less labour-intensive than the naturally processed alternative, and it complements the flavour profile of the coffee grown here.

Cupping is the process used to find the ‘quality’ score of a coffee. Because we only source and roast speciality coffee, it must get a score of 80 points or higher to be granted speciality status. If it doesn’t get this score, it’s not good enough for us. To find out more about cupping, take a look at our step by step guide to coffee cupping at home.

When roasting, we never ‘over roast’ any of our coffees, simply because we don’t need to. The process of roasting is a great way to highlight some of the natural flavours and aromas of the coffee. Roasting a coffee too dark can result in these flavours being hidden and, instead, can produce a bitter and burnt coffee. The coffee we source is of very high quality. This allows us to bring out the flavours when roasting, rather than trying to hide them. Instead of having a burnt or bitter taste, our coffees have a natural sweetness.

Every coffee we hand roast is completely unique. Some coffees we roast have lighter notes, like citrus fruit, whilst others have a slightly darker note of chocolate or nut for example. We source our coffee from small farms and cooperatives around the world. These farmers and their workers work incredibly hard to produce an excellent product. We feel it’s only fair that we produce an equally amazing product.

When you choose Two Chimps coffee, it’s not just you who’s benefitting from awesome speciality brews! You’re also helping to support:

• Ethically sourced coffee via a small supply chain
• Farmers getting paid 30 – 150% more than commodity coffee
• A small carbon-neutral business
• Essential programmes dedicated to improving the coffee industry

You know when you just can’t quite remember someone’s name? Sometimes it’s thingy-bob, others it’s whats-his-face, well it’s quite often Baba-laba-ding-dong, too! (We also sometimes use this name for Autumn!) Try it yourself: hiya Baba-laba-ding-dong.