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 for 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 they also promote social and cultural projects.

The Gesha is a variety that was discovered in the 1930s in the mountains around a town with the same name in Ethiopia. Its trees grow tall and can be distinguished by their elongated leaves. The quality of this coffee is drastically improved when grown at extremely high altitudes. This variety is very new in the area and for the producers. Therefore, the processes that have been designed so far are mostly traditional. They are trying to avoid the loss of quality and production of these cherries. The Gesha lot has one of the most careful collection processes. It is usually carried out by the owners or by highly qualified personnel. Immediately after the harvest, the pulping process takes place. Fermentation lasts an average of 36 to 48 hours. It is washed in the traditional way and then dried in the sun, mostly in the shade. The average drying time is 20 to 30 days. The Terra Verde Asociación was founded in 2016 by Wbeimar Lasso and Juliana Guevara, who aimed to create alternative opportunities for coffee producers.
The Gesha lot comes from 22 producers of the Terra Verde Asociación. The 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 6 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 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. The principal improving techniques for Terra Coffee are related to a close
look at every production phase. Every farm is visited at least twice a year, which allows them to keep track of the cropping, pulping, fermentation, washing process, and even the drying process. Knowing how these processes are done on every farm, they can draw conclusions about the final product, and if the cup presents a very good flavour and shows an interesting profile, they will know why those characteristics are presented. On the other hand, if the coffee presents any defect or can be improved,
they will have track of the process that was done, and we can give the producer complete feedback to improve the quality of their coffee and
their earnings in the next crop.