Tangerine notes with rich panela sugar sweetness, a velvety body and subtle floral notes.
Region: La Plata, Huila
Altitude: 1500–1950 MASL
Varieties: Caturra, Castillo, Colomba
Washed coffee in Colombia may vary slightly from farm to farm or by association. However, the general process involves picking ripe coffee and removing the skin on the same day. It is then fermented in open-air tanks or buckets for a period of 12-36 hours. The coffee is washed to remove the mucilage and then dried on patios, in parabolic dryers, solar dryers, or mechanically until it reaches 11% moisture content.
Occicafé San Vicente
This coffee is what classic Colombian coffee is all about. The lots are produced in the San Vicente municipality of La Plata, Huila, by smallholder coffee growers who are proud members of the Occicafé Cooperative (The Association de Productores de Cafe de Alta Calidad del Occidente del Huila). Founded in 2004 by 246 regional coffee growers, this cooperative is committed to enhancing the standard of living of its members and their families through solidarity, self-help, shared responsibility, social equality, and mutual benefits.
The coffee growers take great care in their processing methods, ensuring that the coffee is dried on covered patios before submitting it to the Occicafé lab for meticulous quality evaluations and classification.
Occicafé is committed to enhancing the standard of living of its members and their families through solidarity, self-help, shared responsibility, social equality, and mutual benefits.
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.