Colombia Huila
NURTURED IN THE LUSH MOUNTAINS OF PITALITO, HUILA, COLOMBIA, THIS WASHED COFFEE REFLECTS THE REGION’S DISTINCTIVE CHARACTER. GROWN AT ELEVATIONS OF 1,500 TO 1,800 METERS, HUILA’S CONSISTENT CLIMATE AND VOLCANIC SOILS CULTIVATE BEANS WITH REMARKABLE SWEETNESS AND LIVELY ACIDITY.
PRODUCED BY SMALLHOLDER FARMERS AND SELECTED WITH GREAT CARE, THIS SUPREMO LOT REVEALS LAYERS OF MILK CHOCOLATE, CARAMEL, VANILLA, AND ROASTED ALMOND, ACCENTED BY A GENTLE FLORAL TOUCH. WITH A MEDIUM BODY AND A HARMONIOUS FINISH, IT SHOWCASES THE BALANCED COMPLEXITY THAT DEFINES COLOMBIAN COFFEE FROM HUILA.
NURTURED IN THE LUSH MOUNTAINS OF PITALITO, HUILA, COLOMBIA, THIS WASHED COFFEE REFLECTS THE REGION’S DISTINCTIVE CHARACTER. GROWN AT ELEVATIONS OF 1,500 TO 1,800 METERS, HUILA’S CONSISTENT CLIMATE AND VOLCANIC SOILS CULTIVATE BEANS WITH REMARKABLE SWEETNESS AND LIVELY ACIDITY.
PRODUCED BY SMALLHOLDER FARMERS AND SELECTED WITH GREAT CARE, THIS SUPREMO LOT REVEALS LAYERS OF MILK CHOCOLATE, CARAMEL, VANILLA, AND ROASTED ALMOND, ACCENTED BY A GENTLE FLORAL TOUCH. WITH A MEDIUM BODY AND A HARMONIOUS FINISH, IT SHOWCASES THE BALANCED COMPLEXITY THAT DEFINES COLOMBIAN COFFEE FROM HUILA.
NURTURED IN THE LUSH MOUNTAINS OF PITALITO, HUILA, COLOMBIA, THIS WASHED COFFEE REFLECTS THE REGION’S DISTINCTIVE CHARACTER. GROWN AT ELEVATIONS OF 1,500 TO 1,800 METERS, HUILA’S CONSISTENT CLIMATE AND VOLCANIC SOILS CULTIVATE BEANS WITH REMARKABLE SWEETNESS AND LIVELY ACIDITY.
PRODUCED BY SMALLHOLDER FARMERS AND SELECTED WITH GREAT CARE, THIS SUPREMO LOT REVEALS LAYERS OF MILK CHOCOLATE, CARAMEL, VANILLA, AND ROASTED ALMOND, ACCENTED BY A GENTLE FLORAL TOUCH. WITH A MEDIUM BODY AND A HARMONIOUS FINISH, IT SHOWCASES THE BALANCED COMPLEXITY THAT DEFINES COLOMBIAN COFFEE FROM HUILA.
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ORIGIN
PITALITO, HUILA, COLOMBIA | 1670-1950 MASL
PRODUCER
VARIOUS SMALLHOLDERS
VARIETY
CATURRA, CASTILLO, TYPICA | WASHED PROCESS
PROCESS
WASHED
HARVEST TIME
SEPTEMBER - DECEMBER
CUP PROFILE
MILK CHOCOLATE, CARAMEL, VANILLA, ROASTED ALMOND, FLORAL HINTS
BODY: MEDIUM | ACIDITY: BALANCED
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High in the mist-veiled mountains of Pitalito, Huila, a quiet rhythm guides each day. Here, in one of Colombia’s most celebrated coffee regions, the steady climate and volcanic soils create the perfect environment for cultivating Colombian Supremo green coffee beans of outstanding quality.
At 1,500 to 1,800 meters above sea level, small family-owned farms tend their coffee trees with deep knowledge passed down through generations. From May to July, cooler temperatures weave subtle variations into the beans, enhancing the complexity for which Huila coffees are renowned.
The coffee produced here is named after the tiple, a traditional Colombian string instrument whose bright, layered tones mirror the coffee’s own nuanced profile. Each lot of Supremo beans undergoes the washed process, where pristine mountain water meticulously reveals the coffee’s intrinsic character, allowing the region’s terroir to shine through.
The result is a cup that tells the story of its origin: rich milk chocolate notes intertwine with caramel, vanilla, and roasted almond, complemented by a gentle floral undertone. A medium body and balanced acidity lend elegance and smoothness, capturing the refined profile that has made Huila a favorite among specialty coffee roasters worldwide.