Colombia Huila - Tropical

Fruity, chocolate, baked pineapple, maraschino cherry

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P613878-2

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

The richness, diversity and tropical essence of Colombia are found in this exceptional coffee from the highlands of Huila—a region renowned for producing some of the country’s most celebrated microlots. Grown in fertile volcanic soils and surrounded by groves of grapefruit, kiwi trees and native blossoms, these coffee cherries mature slowly under ideal conditions, absorbing the unique characteristics of their environment.

What truly sets this coffee apart is the artisanal process behind it. A secret fermentation method—carefully guarded and passed down among a small group of just 32 dedicated producers—plays a key role in developing its signature flavor. This technique, known only within this tight-knit community, has been refined over years of experimentation and close collaboration. More than just a beverage, this coffee tells the story of a region that has embraced quality, innovation and sustainability. It is the product of passion, tradition, and a deep respect for the land—an authentic expression of Colombian terroir, crafted with care from seed to cup.

Country of Origin	Colombia
Region	Huila
Producer Type	Small Holder Farmers
Farm Name	32 producers
Processing	Washed
Processing Description	Double fermentation, sun-dried on patios
Growing Altitude	1600m - 1900m

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.