The coffee from the Yaquivá reserve fully reflects its Terroir, shaped by rich soils, a unique microclimate, and sandy-clay terrain. Nearby, the snow-capped Huila volcano enriches the land with mineralized ash, imparting a delicate and refined Acidity to the coffee trees. This natural alchemy harmoniously blends with flavor nuances inspired by the diversity of the Farm's crops, ranging from oranges and bananas to cassava, creating a cup that is both distinctive and memorable.
This coffee is part of the La Orquídea y el Oso project, an initiative led by Producers from the Inzá region. Born from the desire to build a more stable and sustainable model, this project focuses on continuity of relationships, coffee quality, and valuing labor at origin.
Located between 1700 and 2200 meters above sea level in Cauca, production thrives in a high-mountain environment characterized by a great diversity of microclimates. Nearby, páramo areas play an essential role in water regulation and the preservation of natural balances, which reinforces the Producers' focus on agricultural practices respectful of their environment.
Today, the project brings together over 300 Producer families, both from indigenous communities (notably Nasa, present in reserves like Yaquivá) and non-indigenous communities, who work together around coffee as a source of economic stability and local cohesion. Each lot is fully traceable, reflecting a direct link between Producers and the Market.
For the families who cultivate it, this coffee is much more than a harvest: it is a true lifeline, ensuring their livelihood, their children's education, and the hope for a better future. Coffee production in the municipality never stops, thanks to constant maintenance: meticulous weeding, organic fertilization twice a year, and preservation of the natural Soil Cover to guarantee quality. Rather than aiming for quantity, the focus is on the excellence of their small-scale production.
Each harvest produces an average of approximately 150,000 kg of parchment coffee, carefully hand-picked and sorted. The process includes flotation, controlled fermentation (24 to 36 hours in cherry then 12 to 36 hours in mucilage), pulping, washing, and drying, followed by storage on pallets to preserve the integrity of each bean.
Finally, this coffee is transported from Colombia by sail as part of the FCCO program. This mode of transport significantly reduces CO₂ Emissions while being part of a global sustainability approach, consistent with the commitments made at origin.
