This coffee is sourced from fully traceable cooperatives, associations, and direct partners located across Colombia’s most famous coffee-growing departments. It displays a distinctive combination of body and bright acidity, exotic, fruity, and subtle floral notes.
Every bag of Huitaca purchased contributes to sustainability projects in partner communities. These include rural school improvements, post-harvest training for specialty production, clean water access for communities, and agroforestry improvements for farms in the supply chain.
The beans are sourced from smallholder farmers from Colombia’s most famous coffee-growing regions. The farmers typically use the traditional Fully washed method of processing. Cherry is selectively handpicked and then pulped, usually on the farm. After pulping, coffee is fermented in tanks for 26 to 36 hours. Then, parchment is washed in clean water and laid on parabolic beds to sundry for up to 20 days. We pay a premium for sun-drying, and for overall quality, to help producers remain sustainable.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher quality lots are often sold under specific brands or stories.