Colombia Huila - Guadalupe

Nectarine, red apple, honey, good sweetness

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P613878-1

Alameda, CA: 11 Bag(s)

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About This Coffee

Guadalupe, located in the southeastern part of Huila, is a municipality with a temperate climate and mountainous terrain where agriculture is the backbone of the local economy. Coffee is one of its main crops, grown on small farms situated on hillsides, with approximately 1,850 hectares planted, primarily with Caturra, Colombia, and Typica varieties. The region’s coffee is known for its high quality, offering balanced flavor profiles, bright acidity, sweet and fruity notes, and a medium body. Guadalupe is part of the Huila Coffee Denomination of Origin, which supports the prestige of its specialty coffees.

The selection of this coffee is carried out manually by family members and local community members. The process begins with a double fermentation in cherry, lasting between 30 and 40 hours. After this, the coffee undergoes traditional depulping, followed by a second fermentation in tanks, which lasts between 18 and 36 hours. The beans are then washed using a traditional method, which also helps to reduce water usage. Drying is done under the sun, primarily in raised beds or covered drying structures (marquesinas), and takes between 8 and 15 days, depending on weather conditions.

Country of Origin	Colombia
Region	Huila
Producer Type	Small Holder Farmers
Farm Name	15 producers
Processing	Washed
Processing Description	Double fermentation, sun-dried on patios
Growing Altitude	1600m - 1850m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Caturra, Colombia

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.