PRODUCERS: Huila Community Lot

LOCATION: Huila

VARIETY: Caturra, Tabi, Castillo, Cenicafé 1, F6

PROCESS: Washed - depulped, fermented in tanks for 12-48 hours, rinsed, then dried for 3-5 weeks

PANELA, LIME, MERINGUE

This community lot brings together a spectrum of Colombian Arabica cultivars, Caturra, Tabi, Castillo, Cenicafé 1, and F6, each contributing distinctive agronomic strengths and cup characteristics.

Caturra, a compact Bourbon mutation, is prized for its high quality and bright acidity. Tabi blends Typica, Bourbon, and Timor Hybrid genetics for both rust resistance and classic flavour depth. Castillo, Colombia’s most planted variety, delivers high yields and adaptability alongside balanced profiles. Cenicafé 1 and F6 represent the newest generation of hybrids, combining resilience with clarity in the cup.

The Huila Community represents a network of smallholder farmers scattered across select municipalities within the department. These farms are typically between 1–3 hectares, located on steep slopes and volcanic soils shaped by the Andes and nourished by streams feeding into the Magdalena River. Elevations here range from 1,800 to 2,000 metres, with cooler highland temperatures and mist-laden mornings that slow cherry maturation. Rainfall is steady but well-distributed, reducing stress on the coffee trees and supporting consistent annual yields. These environmental conditions, paired with generational farming knowledge, underpin the community’s ability to deliver high-quality harvests year after year.