The word Huila comes from the Páez indigenous language: “Luminous mountain”, that surely is due to the topographical variety of the region. These characteristics together with the climate are influenced by the Magdalena River and the two mountain ranges of the Andes, within which are several snow-capped volcanoes that provide the soil with mineral richness. The valleys of the river attract quality tropical air masses that come from the Caribbean.
This combination provides spectacular conditions and unique microclimates that explain why the coffee of Huila is so delicious.
Single estates in Huila have an average of 1.5 Hectares. There are 191 coffee growers associations and 67.000 coffee grower families that normally produce washed coffees with fermentations between 21 to 36 hours and natural sun drying. Coffee from Huila is available all year long thanks to its geographical location.