Organic Colombia Huila

Join us on a delightful journey to Organic Colombia Huila, where every sip of coffee is a treat for the senses! Dive into rich chocolate notes, with a burst of tamarind that adds depth to the full body. As you savor the finish, you’ll discover a refreshing hint of baked apple that lingers.

In the southern region of Huila, organic farming is more than just a way of life; it’s a family tradition. Proud producers craft exceptional, certified coffees that embody the unique character of this origin. The Café Origen producer association, with its 109 dedicated members from the Huila towns of San Agustín, Acevedo, and Pitalito, knows that teamwork is the key to reaching greater markets. Together, they produce an impressive 680,000 kilograms of parchment coffee each year!

Huila’s high altitudes, steady temperatures, and reliable rainy seasons make it the perfect place for growing top-notch coffee. The beans are lovingly processed using the washed method and dried on patios or in mechanical dryers, ensuring every cup brings the best of Huila to your table.

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. Generations of Colombians tell 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 1800s, Father Francisco, hearing confessions in the northeastern 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.

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. Volcanic soil contains high levels of potassium and nitrogen, which are fading or absent in other soils. “Boron,” which arrived from outer space long ago, is also present. Boron plays a key role in a diverse range of plant functions: it is essential to the structure of plant cell walls and in the creation of enzymes, and in flowering and fruit formation, meaning that Boron contributes to coffee seed yield.

In addition to nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitating good drainage so that the water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Additionally, volcanic soils are usually found on an incline, which also helps with drainage. All of these “microclimate” factors come together to bring you the complex, nuanced flavors in your cup of coffee.