Finca El Carmelo

I met Miguel Llanos during last year World Cup Tasters championship in Geneva. Among all the coffee I tried, his Finca El Carmelo stood out.

Owned by Miguel Llinos and Catalina, Finca El Carmelo is a small, quality-focused farm located in the high elevations of Huila, Colombia. The combination of rich soils, steady climate, and careful farming practices creates coffees with clarity, balance, and expressive sweetness.

Miguel and Catalina work closely with every step of production, from selective hand-picking to precise processing and drying. His approach is centered on showcasing the coffee’s natural character rather than overpowering it, allowing the terroir of El Carmelo to speak clearly in the cup.

This coffee reflects what Pro-file Coffee stands for: transparency, respect for producers, and a commitment to highlighting clean, well-defined flavor profiles.

Location: Teruel, Huila, Colombia

Producer: Miguel Llanos

Altitude: 1,900 meters

Variety: Yirgacheffe

Process: Washed

Arrive Date: November, 2025

About the farm: Finca El Carmelo is a family-run farm led by producer Miguel Llanos, located in the highlands of Huila, Colombia—a region celebrated for its exceptional microclimates and vibrant cup profiles. Miguel’s work centers on meticulous agricultural practices, selective picking, and careful post-harvest processing, all aimed at expressing the full potential of each variety grown on the farm.

With a focus on quality over volume, Finca El Carmelo consistently produces coffees known for their clarity, sweetness, and layered complexity. Miguel’s commitment to innovation—paired with a deep respect for tradition—has earned the farm a reputation as a rising name in Huila’s specialty coffee landscape.

Charge Temp

00:00" 138.86°C

Turning Point

01:20" 80.32°C

Color Change

05:15" 154.67°C

First Crack

08:20" 195.25°C

Roast End

09:20" 205.08°C

Roasting Feedback: This roast profile is designed to highlight clarity, balance, and origin character. The roast begins with a gentle charge and a smooth turning point, ensuring even heat penetration without scorching. The drying phase is steady and controlled, setting a clean foundation for the coffee’s aromatics. A well-managed Maillard phase builds sweetness and structure while maintaining a continuously declining rate of rise, avoiding any crash or flick. First crack occurs cleanly, followed by a short and intentional development time that preserves brightness and floral notes while delivering a refined sweetness and a clean finish.