Regional Huila

This coffee is the result of the dedication and craftsmanship of smallholder farmers, who tend to family-owned plots and carry out the entire processing on-site, using traditional, time-honoured methods. The farmers practice selective harvesting, picking only the ripest cherries to ensure a high-quality end product. The cherries are depulped on the same day of harvest to remove the skin and pulp, preserving the delicate flavours within. Following depulping, the coffee undergoes fermentation in tanks for 12 to 36 hours, which breaks down the mucilage, enhancing the flavour profile.

After fermentation, the beans are washed with clean water to remove any remaining mucilage, leaving behind a purer coffee. The final step involves drying the beans on raised beds or patios until they reach an ideal moisture level of 10-11%, ensuring consistency and quality. This careful, hands-on approach by the smallholder farmers brings out the natural, vibrant flavours of the coffee, resulting in a cup that’s both rich and full of character, with a clear expression of the region’s unique terroir.