Huila

The Regional Select program was created to highlight the unique pro7les we have ID# 18596
found that are inherent to various microclimates in many of the countries from Origin Colombia
Region Huila
which we source green co;ee. Local variables like wind patterns, soil quality, Various smallholder
Farm
sunlight, elevation, and other environmental inAuencers have much to do with the farmers
Colombia, Castillo,
common characteristics that separate, say, a Northern Colombian from a Southern Variety
Caturra
Colombian co;ee, just as they inform the di;erences between a Colombian and a Altitude 1200–2000 masl
Kenyan. Proc. Method Washed

For our Regional Select o;erings, we source based on cup quality and character,
seeking a balance of “taste of place” with availability and price. These lots are built
The Cup
" Sweet and mellow with citric acidity,
as blends from co;ees that cup out between 84–87 on our 100-point cupping cocoa and apple Aavors."
scale, and come with regional and often microregional traceability, but are not
farm- or producer-speci7c.

Co;ees from Cauca bene7t from high elevation, cool nights, good varieties, and
intentional husbandry. We look for lots that have tangy acidity and a balance of
sweetness, with a backbone of caramel or cocoa.

For more information about co;ee production in Colombia, visit ourColombia Origin
Page.
Gallery Huila