Huila, Colombia

The Huila department sits in the southwestern Andes, straddling the headwaters of the Magdalena River. Coffee here grows at 1,500–2,000 meters — high enough for slow cherry development and dense, complex beans, warm enough to ripen fully through the year.

The terroir

Huila's volcanic soils are rich in phosphorus and potassium. Combined with the region's defined dry and rainy seasons and wide day-to-night temperature swings, the result is coffees with bright acidity, clean sweetness, and a layered cup profile — fruit-forward in washed lots, syrupy and rich in natural and honey processes.

The varietals

We source Castillo, Colombia, and Caturra — all high-yield, disease-resistant varietals suited to Huila's altitude. Farmers here have been growing these for decades; our job is to get the best of each harvest processed and roasted without losing what makes it interesting.

Processing at origin

Wet (washed) processing is the Huila standard: cherries are depulped, fermented in tanks for 24–36 hours, washed clean, and dried on raised beds. This method produces the region's characteristic clarity and brightness. Some lots are honey-processed — partial mucilage left on during drying — for added sweetness and body.

From farm to your door

Green coffee arrives at our Miami roastery within weeks of processing. We roast to order, rest for 24–48 hours, and ship. Most US customers receive their coffee within 3–5 days of roast. Canadian orders typically arrive within 7–10 business days depending on customs clearance.