These two unique lots are produced by a small producer group based in the south of Huila. They all cultivate Pink Bourbon and have experience with innovative processing methods. We are delighted to offer their hydro honey and honey lots! The natural hydro honey processing is a little different from the traditional honey processing. It starts with sorting the coffee by floating the cherries in water to remove “floaters” or defects, followed by manual sorting to remove dark and overripe fruit. The cherries are then dried and fermented as a whole for 72 to 90 hours. After that, they are placed in watertanks for 18 to 24 hours. The cherries are rehydrated during this period, and the sugars are broken down by the water.
Finally, the coffee is pulped and dried in the sun for 20 to 30 days. The difference to the traditional honey method is also tasteable: while the honey lot is full of sweet fruity notes, the hydro honey comes with a stronger acidity and more tropical flavours.

Huila, located between the Cordillera Oriental and Cordillera Central in Colombia, is known for its ancient volcanoes and high peaks, including the impressive Neiva de Huila, which is the country’s third highest peak at 5,750 meters. However, Huila is not only a geological wonder but also renowned as the birthplace of specialty coffee in Colombia. Coffee has a deep-rooted connection to Colombia, with its history intertwined with the nation itself even before the significant production boom in the 1870s. Around 550,000 Colombian families depend on coffee for their livelihood. The country’s coffee production is largely in the hands of small-scale farmers who process their own crops. In fact, approximately 60% of Colombia’s coffee comes from farms that are smaller than 5 hectares in size.
The producer group is a member of the Terra Verde Asociación. This cooperative is 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, prioritising 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.