Colombia Huila - Nativo

Chocolate, toffee, black grape jam, fig, long finish

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615397-2

Carteret, NJ: 22 Bag(s)

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About This Coffee

This lot represents smallholder farmersin coffee-growing areas such as Timaná, Saladoblanco, and Pitalito, in southern Huila, where coffee tradition coexists with a strong commitment to innovation. Its name refers to what is “native” to the land: the original varieties, the traditional farming knowledge, and the natural connection between the coffee grower and their environment. This project also arises with a clear focus on varietal improvement, where producers have been carefully selecting their plants, strengthening genetic profiles that are more resilient and capable of delivering higher quality in the cup, without losing the essence of the territory. Through controlled processes and a technical approach applied to cultivation, the goal is to enhance the natural characteristics of high-altitude coffee from Huila, highlighting its sweetness, complexity, and cleanliness. “Nativo” thus represents the union between origin and evolution: a coffee that honors its roots while moving toward excellence, keeping alive the identity of its coffee-growing mountains.

Country of Origin	Colombia
Region	Timana, Saladoblanco and Pitalito, Huila
Producer Type	Small Holder Farmers
Farm Name	45 producers
Processing	Washed
Processing Description	28-40hr 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	Castillo, 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.