About this coffee
Origin: Colombia
Region: Huila
Town: Acevedo
Farm: La Villa
Farmer: Eduard Gaviria
Crop: 2026
Altitude: 1670m
Variety: Papayo
Processing: Anaerobic natural
A note from our supplier, Nordic Approach:
This coffee was harvested at La Villa farm, managed by Eduar Gaviria in Acevedo, Huila. The farm has 5ha planted with 19,000 coffee trees and plantain as a complementary crop. La Villa sits at 1670 metres above sea level and enjoys a privileged location with breathtaking mountain views. Originally part of his father’s land, each of the siblings received around two hectares, after which Eduar was able to buy additional land from his father to complete his current five-hectare holding. After researching the conditions required for exceptional coffee and finding that La Villa met them all in terms of altitude, climate, and soil composition, Eduar shifted towards specialty coffee production with amazing results.
Huila, along with Narino, is one of the main areas in Colombia where we can find characteristic, diverse and distinctive flavour profiles in coffee. Our partners from Cuatro Vientos work in Northern Huila (Santa Maria & Algeciras), as well as Southern Huila (Acevedo). The main harvest in Santa Maria and Algeciras is between June & July, whereas in Acevedo, it falls between September and December. Even though the biggest volumes of coffee are produced in Santa Maria, we select lots from farms located in Algeciras and Acevedo. Most of the coffees we source from Cuatro Vientos are washed, as they only produce naturals upon request. We have also bought some special preps, such as honeys and anaerobic naturals. After being handpicked, their cherries are floated and then fermented in plastic bags or tanks. Their coffee is traditionally dried on ‘marquesinas’, mechanical dryers, or patios.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
