The story behind
Huila is in the southern Andean region near the Magdalena River valley, Southwest of Bogota. The area’s mineral-rich volcanic soil and unique microclimates contribute to the singular cup profile Huila is known for. Huila is home to the Nevado del Huila volcano, which creates the complex volcanic soil coffee loves to grow in. The word “Huila” comes from the Páez indigenous language and means “luminous mountain.”
More than 67,000 coffee growing families reside in the region with the average farm being 1.5 hectares. The coffee is processed and sundried between 21-36 hours on their own properties, and then the dried coffee known as parchment is sold to either a co-op or an independent dry mill. Because the microclimates vary so much on either side of the mountains, Huila has two harvests: April –June and October-December. This means fresh crop coffee is available throughout most of the year.
Huila coffee is known to have a bright and complex acidity with floral and citrus fruit notes, sweet caramel flavors and a balanced aftertaste. It is one of the most highly sought regions in the country.Request a Quote or Sample