Colombia Huila - Los Cauchos

Pomelo, pear, mango, anise, caramel

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615397-3

Carteret, NJ: 100 Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

In the heart of Huila, San Agustín is a land where history, culture, and coffee intertwine among mist-covered mountains and ancestral landscapes. Recognized for its archaeological richness and the dedication of its coffee-growing families, this municipality produces coffees that reflect the essence of its territory: delicate, sweet, and complex profiles shaped by the altitude, fertile soils, and privileged climate of the region. Here, coffee is not just a crop, but a heritage passed down from generation to generation, cultivated with patience, tradition, and deep respect for the land. Every cup of coffee from San Agustín tells a story of origin, effort, and passion, becoming an authentic expression of the coffee soul of Huila.

This coffee is carefully handpicked, selecting only cherries at their optimal stage of ripeness to ensure greater quality and uniformity. Once harvested, the coffee is pulped and undergoes a fermentation process in concrete tanks for a period of 28 to 36 hours, allowing for the development of greater complexity and cup expression. After fermentation, the coffee is washed once or twice, depending on the process conditions, in order to preserve a clean and balanced profile. Finally, the coffee is dried using traditional methods for approximately 18 days, achieving an even moisture reduction that guarantees stability, preservation, and excellent cup quality.

Country of Origin	Colombia
Region	San Agustín
Producer Type	Small Holder Farmers
Farm Name	Various producers
Processing	Washed
Processing Description	Double fermentation, sun-dried on patios
Growing Altitude	1500m - 1700m

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.