Colombia Huila La Loma Micro-Lot

In Huila's volcanic highlands, where small farms measure their land in hectares and their harvest in days, La Loma produces coffee that captures everything perfect about Colombian micro-lots.

Origin Colombia Region Huila - La Loma Elevation 1,700-1,900m Process Washed Variety Mixed Heirloom The Source

Where Precision Meets Terroir

Micro-lots represent the best of what a farm produces. Instead of blending coffee from entire regions, micro-lots come from specific plots—sometimes just a few hectares—where conditions align perfectly.

La Loma sits in Huila's highlands where volcanic soil, rich in organic matter, feeds each plant. Consistent rainfall and temperatures that slow cherry maturation create the foundation. Small farms here average just 1.5 hectares. That size limitation actually benefits quality—farmers can monitor each plant, harvest only ripe cherries, and process small batches with precision.

The Craft

Timing Makes the Difference

La Loma follows traditional washed processing, but timing makes the difference. Cherries get depulped within hours of picking—not the next day, not later that evening. Hours.

After depulping, the beans ferment overnight. This breaks down the mucilage naturally, developing the clean acidity washed coffees are known for. Then comes the slow dry on raised beds, where air circulates underneath and farmers turn the beans regularly to ensure even moisture loss.

Red Cherry Brown Sugar Milk Chocolate Toasted Almond Body Medium Acidity Mild-Bright The Cup

Pure Huila Character

What you taste is pure Huila character. Red fruit acidity—think cherry and cranberry—hits first. Bright but not sharp. Then brown sugar sweetness balances everything, giving the cup structure without heaviness.

The body carries notes of milk chocolate with hints of toasted almond. Medium weight, smooth texture. The finish is clean, leaving you ready for the next sip instead of coating your palate.

Find Your Fix

This coffee shines in methods that highlight clarity and complexity. Pour-over methods like Chemex and V60 bring out the red fruit acidity and clean finish. Drip brewers work well for everyday drinking. Aeropress offers versatility—experiment with brew time to adjust body and brightness. Use water at 195-205°F and a 1:16 ratio.

Roasted in small batches at our Virginia Beach roastery, where the Atlantic air reminds us daily of the journeys these beans make to reach your cup.

Virginia Beach, VA