Colombia · Huila · Washed
La Victoria comes from small farms in Santa María and Palermo, in northern Huila. The farmers here belong to Productores del Futuro (Producers of the Future), a program our importer, The Coffee Quest, started in 2017. This was the first group of Colombian farmers they partnered with, and they still work together today. The program pays fair prices, but the bigger value is consistency: steady buyers, regular feedback on quality and support for farming families.
One of those farmers is Jamer Cubillos of Finca El Triangulo. He’s a third-generation producer who keeps the traditional methods but is also experimenting with fermentation to make his coffee better.
The farms sit at 1,700 to 2,300 meters near the foot of the Huila volcano. This is one of the places in Colombia still growing older varieties like Typica, alongside Pink Bourbon, Chiroso, Caturra and Castillo. The ripe cherries are picked by hand and fermented whole for 24 hours. Then the fruit is removed and the beans ferment for another 36 to 72 hours before they’re washed and dried, mostly on patios. That extra time is where much of the fruit comes from. Before the lot ships, a sample from every sack is cupped.
In the cup, red fruit leads. Bright citrus acidity keeps it lively, and it finishes with plenty of sweetness.
The result is bright, sweet and clean. It’s Huila with more energy.
Huila, the bright side.
Great as pour-over. Good as drip.
TASTING NOTES: Dried fruit, clove, and agave.
