Colombia Cafe Delas - Seleccion Laboyanos

Cup notes available upon arrival

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	ETA Sep 2026
Lot Number	P615407-1

Alameda, CA: 10 Bag(s)

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About This Coffee

Pitalito, Huila, is a renowned coffee-producing region where a strong culture of quality, producer education, and collaboration has helped build a reputation for consistent specialty coffee. This offering comes through Covoya’s Café Delas program, which provides full traceability to women coffee producers and highlights the growing role women play in the region’s coffee sector.

Women producers in Pitalito have become increasingly influential over the past two decades, moving from limited visibility in the industry to becoming entrepreneurs, farm owners, and leaders within their communities. Today, they represent a significant share of local coffee production and are helping drive innovation, quality improvement, and long-term sustainability across the region. Coffee growers in Pitalito are recognized for their expertise in cultivation and post-harvest management, with particular attention given to careful drying and quality preservation practices that support consistent results. Through Café Delas, roasters and green coffee buyers gain access to fully traceable coffees while directly supporting women producers and the continued development of a more inclusive and resilient coffee supply chain.

Country of Origin	Colombia
Region	South Huila
Producer Type	Small Holder Farmers
Farm Name	Various woman producers
Processing	Washed
Processing Description	Sun-dried on patios
Growing Altitude	1500m - 2200m

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.