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Colombia Huila Villa Fatima

$ 17.00

Our newest coffee from Colombia has the much sought-after profile of a full-bodied coffee ticking all the boxes. Pleasant aroma, a stunning and flavorful cup, and a spectacular finish.

The aroma in the nose is sweet, with savory notes of buttery brown sugar and caramel cookies.

The cup is full and velvety, with delicious flavors of rich pastry and walnut.

The finish lingers on and on so perfectly with juicy suggestions of just the right amount of molasses to round out this sweet surprise.

Aroma: Sweet, Buttery Brown Sugar, Caramel Cookies
Body: Full, Velvety, Pastry, Walnut
Finish: Lingering, Juicy, Molasses

One Pound

About this Coffee

GROWER: Clara Deicy López Lasso, Nelson García Cordoba, Yeni Socorro Anacona Hoyos, and Wilmer Medardo Moncayo Gallardo
REGION: San Agustin, Huila, Colombia
ALTITUDE: 1600 - 1750 meters
PROCESS: Fully washed and dried inside solar dryers that provide rain protection
VARIETY: Castillo, Caturra, Colombia, and Typica
HARVEST: October - December
SOIL: Clay minerals


Coffee cultivation from small family-owned farms is the backbone of production in Huila, Colombia. Banexport, a Colombian export company, works directly with small producers who have a shared commitment to exquisite coffee processing and loving care for their farms and the environment.

Banexport helps producers access technical support regarding best practices for farm management, harvest processing, and cupping feedback, allowing them to improve their coffee quality. In addition, the model of collaborative effort produces traceable community blends with vibrant regional profiles.

This spectacular coffee lot comes from 4 producers (Clara Deicy López Lasso, Nelson García Cordoba, Yeni Socorro Anacona Hoyos, and Wilmer Medardo Moncayo Gallardo) with small farms in the municipality of San Agustin within the department of Huila.

Each producer focuses on selective picking, then floats the cherries to remove damaged and underdeveloped beans, ferments the coffee in the cherry for 24 hours before depulping to remove the skin, and ferments for another 36 hours to remove the mucilage with three stages of washing. Finally, the wet parchment is dried to 11 percent moisture on raised beds.

With guidance from Banexport, each producer follows the same post-harvest protocols, allowing for consistent blending from their respective farms. After processing, Banexport provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which offers better income for everyone to reinvest in their farms and strengthen their families livelihoods.

Get this in a 5 pound bag


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