Huila, Colombia

In the late 1800s, a nationwide initiative to strengthen Colombia’s agricultural economy saw Arabica coffee introduced to several regions, including Huila. Smallholders in and around Garzon, Huila started growing coffee alongside other cash crops like sugarcane and maize. With the Andean foothills surrounding Garzon, coffee can be found growing as low as 1300 and as high as 1900 meters above sea level, offering a diverse range in cultivar and quality. Together with volcanic soil and stable rainfall, the region is prime for consistently producing fine regional and micro-lots.

Garzon serves as a hub for collecting coffee from smaller nearby towns and rural farms—an essential transit point for smallholders in the region. From the 70s to 90s, volatile global coffee prices paired with armed civil conflict impacted grower livelihoods, forcing many to diversify income sources or migrate for work.

Despite the instability and disruptions to trade, many farmers in the region persisted, upholding deep-rooted tradition and pride in agriculture. During the global rise of the specialty coffee movement in the early 2000s, Garzon and Huila at large gained recognition among international roasters for high-quality washed process coffee.

As the majority of Colombian producers classify as smallholders, they nearly always rely on a cooperative model to sell their coffee to an international market. Within the last 5 years, one of Garzon's primary cooperatives went out of business and left smallholders in a vulnerable position without access to market—thus the start of the company Helvetia, the trader that we sourced this regional lot from. Helvetia was established in 2021 to support the growers and act as a link between producers and the international market. Helvetia now purchases coffee directly without intermediaries, creating more value as they offer technical advice and improved systems for smallholders.

This regional lot represents a mix of the most common varieties grown in Garzon, contributed by as many as over 1,500 producers, consolidated for uniformity in quality before processing. Smallholder’s cherries underwent a washed process, with controlled fermentation for 14–18 hours after depulping, followed by thorough rinsing to remove mucilage before being laid out to dry under the sun. It presents a familiar taste experience in the cup associated with traditionally practiced Colombian coffee—a vibrant acidity complemented with good body and clarity, and a forward sweetness.