Tasting Notes: Red Pear, White Tea, Honey

Elevation: 1500-1600 masl

Variety: Caturra, Bourbon, Typica, Catuai

High in the Andes Mountains of southern Colombia sits Huila, a region known for producing some of the most vibrant coffees in the country. Volcanic soil from Nevado del Huila, paired with dramatic elevation and shifting microclimates, creates the kind of growing conditions coffee loves. The result is a cup that’s lively, layered, and deeply satisfying.

This lot comes from a collection of small farms, many just a couple hectares in size. Families here grow mostly Caturra and continue to process their coffees the traditional way. Cherries are carefully depulped using hand-cranked machines, then dried slowly on raised beds where mountain air moves freely through the parchment. It’s hands-on work that requires patience and attention, but it allows producers to guide the quality of their coffee from harvest all the way through drying.

Our Rainforest Alliance–certified lot reflects the care these growers take not only with their coffee, but also with the land around them. The certification recognizes farms that prioritize sustainable practices and biodiversity, and many producers in the region work together to protect the ecosystems that make coffee growing here possible.

Because these farmers oversee each step themselves, the character of the region shows up clearly in the cup. Expect gentle fruit sweetness with notes of red pear, white tea, and honey, finishing smooth, balanced, and easy to come back to again and again.