San Agustín, located in the southern part of the Huila department, is a region celebrated not only for its archaeological heritage but also for its exceptional coffee production. Nestled in the Andean mountains, this area benefits from a unique combination of altitude, volcanic soils, and an ideal climate, making it one of the most distinguished coffee-growing zones in Colombia.

The region’s volcanic soils are rich in organic matter and essential minerals like potassium, phosphorus, and magnesium, which contribute to the development of dense and flavorful coffee beans. These deep, well-drained soils allow for optimal root growth, ensuring that coffee plants receive consistent nutrition throughout their lifecycle. Coffee in San Agustín is cultivated at altitudes between 1,400 and 2,000 meters above sea level, where cool mountain air and stable temperatures between 16°C and 22°C slow the maturation process, enhancing the complexity of the beans.

Annual rainfall in the area varies between 1,800 and 2,400 mm, with well-distributed precipitation that supports continuous coffee flowering and staggered harvesting. Major rivers such as the Magdalena and Suaza, along with numerous mountain streams, provide natural irrigation and help regulate the microclimate, ensuring consistent coffee production. The combination of varied elevations and abundant water sources allows for a wide range of flavor profiles, making San Agustín coffee highly sought after in the specialty market.

This San Agustín Blend is carefully processed, highlighting its bright acidity, medium body, and complex flavor profile. Expect delicate floral and fruity notes, complemented by hints of citrus, caramel, and chocolate. With its vibrant cup characteristics and smooth finish, this blend showcases the unique terroir of San Agustín, a region where history and tradition meet innovation in coffee cultivation.

COFFEE PROCESS:

Hand-harvested with a focus on selecting cherries at their peak ripeness. The cherries are then sorted in tanks by density, with floating berries removed. After pulping, they undergo fermentation for 48 hours, followed by washing to remove the mucilage. The coffee is then transferred to the drying station, where it dries for 4 to 6 days.