250 g






Mixed Farmers


Mixed Farms


1300 – 1800 m




Bourbon, Castillo, Typica



Notas de cata

caramel, chocolate, citric

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    Huila is a department located in the southern part of the Andean region, currently being the leading department in Colombia both in production and quality. Huila is the epicenter of the best specialty coffees in the world.
    This is evidenced by the repeated titles that “opita” coffee growers obtain in the “Cup of Excellence” competition. Coffee growing in this department is characterized by the production of coffee with awareness of sustainable exploitation, taking into account soil conservation, respect for natural forests and taking advantage of the environmental offer.

    Its producers are aware that quality and consistency are the key to improving their income, with additional social programs and services that help improve their quality of life, seeing the farm as a business unit that must be profitable and at the same time competitive, carrying out the development of this activity under semi-shade, having 139,138 hectares planted in 35 municipalities. This department borders Tolima, Cundinamarca, Meta, Caquetá and Cauca, and gives rise to rivers between mountains, showing its variety of landscapes with diverse natural elements such as volcanoes, low and undulating lands, rains, winds and with temperatures that vary according to the altitude.

    It is known that within this department there are different types of thermal floors such as warm, moor, cold and, to a greater extent, temperate. But beyond privileged geographical conditions, the commitment and dedication of Huila producers to the quality of the grain, taking care of each of the stages of the process, have contributed to enhancing the intrinsic qualities of the grain. Cadefihuila was born in 1963 as an initiative and response to a need to market parchment coffee from Huila producers, but also as a need to group small producers into a cooperative entity that would represent their interests. This is the cooperative that we have today with its 3,950 members.

    Swiss Water® decaffeination process
    The elimination of caffeine is achieved using a Green Coffee Extract (water supersaturated with the soluble components of coffee except for caffeine) and a special carbon filter system. Caffeine is extracted by the E.C.V., which is in continuous circulation, passing from the carbon filters to the extraction columns and vice versa. These filters only trap the caffeine and allow the rest of the components to return to the beans. It is a 100% sustainable process since the carbon filters loaded with caffeine are burned in a regeneration oven, providing energy to the entire system. The result is a net extraction process through which only caffeine is eliminated, leaving the flavor characteristics of the coffee intact according to its origin.

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