High elevation, slow ripening, big sweetness.

Ripe fruit aromatics jammy

Long, candy-like finish with a bright, winey lift

Fyngan coffee bag filled with coffee beans on white background
Fyngan coffee bag filled with coffee beans on white background

Colombia Huila

Black cherry, Red Berries, Tropical fruit, Caramel
LE 325.00
Harvest September–December
1400m above sea level
Growing region Huila
Variety Caturra, Castillo
Natural process
Roast
Grind
Size (g)
Description

Fyngan selected this Huila lot to showcase why southern Colombia remains a benchmark for clean, expressive coffees: bright aromatics, structured sweetness, and a cup profile that stays vivid without feeling sharp. Huila’s reputation isn’t built on volume—it’s built on precision. High elevations, cool nights, and long maturation slow the cherry’s development, building density and complexity that translates into clarity in the cup.

This coffee comes from smallholder farms across Huila’s mountain corridors, where producers typically cultivate coffee on steep slopes and deliver cherry or parchment through local collection channels. The real craft in Huila is consistency: selective picking, intentional fermentation timing, and careful drying that protects acidity while rounding the sweetness. The result is a coffee that feels “polished”—layered, balanced, and reliable across brew methods.

Expect a cup that opens with lively fruit tones, moves into caramel-like sweetness, and finishes clean with a gentle, tea-like lift.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Huila

Coffee farming in Huila, Colombia is defined by smallholder producers working steep Andean slopes at high elevation. Most farms are family-run, often just a few hectares in size, where knowledge is passed down through generations. Farmers manage every step closely—from selective hand-picking of ripe cherries to careful drying—because consistency and quality directly impact their livelihood.

In Huila, the farmer’s role is not just agricultural but artisanal. Daily decisions around harvest timing, fermentation control, and drying pace shape the final cup. This hands-on approach, paired with the region’s climate and altitude, is what gives Huila coffees their clarity, sweetness, and distinctive character.

The people behind the coffee....

In Huila, Colombia, coffee farming is a family legacy rather than a single occupation. Most farms are small, perched along steep Andean slopes where access is difficult and every task is done by hand. Mornings often begin before sunrise, with families moving together through the trees, selectively picking only ripe cherries—knowing that each decision made on the farm will shape the final cup.

For Huila’s farmers, quality is not abstract; it is survival. Many producers rely on natural processing as a way to add value to their harvest, carefully controlling drying times and protecting cherries from sudden rain or excessive heat. This requires patience, constant attention, and experience built over years of trial and learning. The work is slow, deliberate, and deeply personal.

What emerges from this dedication is more than coffee—it’s a reflection of place and people. Each lot carries the rhythm of daily life in Huila: long days, shared labor, and an unwavering commitment to producing something they are proud to pass on.

Process

In Huila, the natural process begins with selective hand-picking of fully ripe cherries, ensuring uniform sugar content before drying. Instead of removing the pulp, whole cherries are laid out on raised beds or patios, where they dry slowly under the mountain sun. This extended contact between the fruit and the seed allows sugars and fruit compounds to migrate inward, building sweetness and depth.

Drying is carefully managed over several weeks. Farmers turn the cherries regularly and protect them from sudden rain or excessive heat—critical steps in Huila’s humid, high-altitude climate. Precision matters: the goal is to develop ripe fruit character without fermentation faults or heaviness.

The result is a natural coffee that feels expressive yet clean—layered fruit sweetness, rounded body, and a bright finish that still reflects Huila’s clarity and structure.

Variety

Caturra and Castillo are two of Colombia’s most widely cultivated coffee varieties, valued for their balance of cup quality, productivity, and resilience. Caturra, a natural mutation of Bourbon, is known for its compact plant structure and its ability to express clarity, brightness, and sweetness when grown at high elevation. In the cup, it often delivers clean acidity with citrus, stone fruit, and soft caramel notes.

Castillo was developed by Colombia’s coffee research institute to improve resistance to coffee leaf rust while preserving cup quality. When carefully farmed and processed, Castillo can be expressive and sweet, with a rounder body and softer acidity than Caturra. In natural and extended fermentations, it often contributes depth, ripe fruit sweetness, and structure.

Together, Caturra and Castillo form a reliable foundation for Colombian coffees—combining clarity, sweetness, and balance, while allowing farmers to produce consistent, high-quality lots year after year.