Colombia Huila - La Terraza Java

Juicy and bright, maple syrup, raspberry, watermelon, lavender, unique

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2026/27
Status	Spot
Lot Number	P615598-1

Carteret, NJ: 7 Bag(s)

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About This Coffee

The story of La Terraza and Juliana Guevara reflects a deep passion for innovation and family legacy in coffee farming. It was born as a space to experiment with new varieties and processing methods, with the vision of sharing this knowledge with other producers in the Terra Verde region. This farm represents the third generation of coffee farmers who, although rooted in Nariño, chose to invest in Huila for its ideal growing conditions. Over 20 years ago, they acquired this land to blend tradition with research, turning it into a living laboratory where ideas are tested, knowledge is built, and experience is passed on. Thus, La Terraza tells not only the evolution of a farm, but a continuous commitment to excellence, innovation, and community collaboration.

The coffee is harvested manually by the farm’s permanent workers, who carefully select only ripe cherries, ensuring high quality from the very beginning. After traditional pulping, the beans ferment for 36 to 48 hours in concrete or plastic tanks to remove the mucilage. They are then thoroughly washed using traditional methods and sun-dried for 14 to 20 days in a parabolic solar dryer, allowing the coffee to preserve its sensory profile. This artisanal and carefully executed process guarantees a high-quality coffee with a unique flavor.

Country of Origin	Colombia
Region	La Argentina, Huila
Producer Type	Single Estate
Farm Name	La Terraza
Processing	Washed
Processing Description	36-48hr fermentation, parabolic dryers
Growing Altitude	1900m

Harvest Season	2026/27
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Java

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.