Huila is one of those regions where the land just gets it right—high altitude, rich soil, and cool mountain air. But it’s not just the geography. What makes this coffee special are the families behind it. Around 80% of the producers here work on farms under 3 hectares, and they don’t hire it out. They grow, pick, process, and sort every cherry themselves.
This fully washed lot, made up of Colombia and Castillo varietals, reflects that intensity. Expect a base of brown sugar and toasted almond, with a soft pear sweetness running through the cup. It’s clean, comforting, and deeply rooted in the land and labor of Huila’s smallholder growers.
This is coffee as family legacy. No shortcuts, just steady hands and high standards.
