Huila region produced 2.6 million 60-kilo bags of coffee in 2016, which accounted for 18% of the country's coffee production, according to the Colombian Coffee Grower's Federation (FNC). Neiva's Chamber of Commerce also reported that the region has 154,800 hectares of land dedicated to coffee. However, Huila's value is not only in its quantity but also in its quality. It consistently produces Cup of Excellence-winning lots and earned Denomination of Origin status in 2013, a recognition given to unique food and beverage products like champagne and Roquefort cheese. Its reputation among roasters, baristas, and café owners is also noteworthy, as many consider Huila to be one of their favourite coffee origins due to its bright acidity, sweetness, and aromatic profile.
Huila coffee has a delicate profile, bright acidity, medium body, sweet notes, and a fruity, caramel aroma. During a cupping event, attendees tasted caramel, floral, citrus, and sweet raisin notes, making it a complex and distinct coffee. It is genetically diverse and grows in a region with varying climates, distinguishing it from other Colombian origins.
Huila's coffee is influenced by its terroir and climate, which ranges from 17°C to 23°C. Most of these farms are between 1,200 and 1,800 m.a.s.l. They also benefit from the nitrogen-rich volcanic soil.
