Palo de Rosa (Pink Bourbon) coffee is harvested by hand a little later than usual, because it brings the cherry to a point of greater ripeness. Also, before the cherries are pulped, they are floated in water and the fermentation is made in small quantities to avoid an increase in temperature. The producers of this lot have been identified and selected becuase they an extra effort in agronomic and post-harvest management.

Coffee is synonymous with Colombia. The history of the nation and the commodity have been intertwined even before the first major production boom in the 1870s. Around 550,000 Colombian

families live off coffee. Production in Colombia is predominantly in the hands of smallholders who
process their own crops. Approximately 60% of the nation‘s production comes from farms under 5
hectares in size.
Stretched between the Cordillera Oriental in the East and the Cordillera Central in the West, Huila
is home to many ancient volcanoes and high peaks, including the Neiva de Huila which culminates

at 5,750 m (the third highest peak in Colombia). But more than a geography gem, Huila is commonly known as the birthplace of Specialty Coffee in Colombia.

While Huila accounts for almost 20% of the country’s coffee production, the department is dominated by smallholder farmers with an average of 1.5 ha. While the rich volcanic soils and lush climate make the area ideal to many crops, coffee remains an essential source of income for most farmers, representing on average 88% of their revenue. In such an environment quality is key. Many coffee cooperatives support farmers in farming techniques and access to markets but also promote social and cultural projects.
These recent arrivals come from the Terra Verde Asociación, which is a cooperative working directly

with 420 farms in Nariño and Huila. The focus of Terra Coffee is on supporting smallholder producers who cultivate coffee on farms ranging from 1 to 1.5 hectares. These farms are predominantly family run units where knowledge and expertise are passed down through generations. The cooperative operates within the framework of clean and organic agriculture, prioritizing environmental sustainability and respect for the environment.

The Terra Verde Asociación was founded in 2016 by Wbeimar Lasso and Juliana Guevara, who aimed to create alternative opportunities for coffee producers. Their cooperative is built on a system that values the individual work and abilities of each producer. The focus is on developing the potential of each farm, with the ultimate goal of harnessing collective capacities and fostering improvements in productivity and
quality through synergy among producers.