Silvia Valderama Washed Field Blend - Colombia

Silvia Cristina Valderrama Ordoñez, a dedicated producer from Santa Ana in Huila, brings us this outstanding coffee, carefully processed using temperature-controlled fermentation techniques. This method enhances clarity and brightness, resulting in a fresh, clean, and fruit-forward cup that showcases the best of Huila’s terroir.

This coffee is both refined and approachable, making it a perfect choice for those who appreciate high-quality, carefully crafted flavors. From the first sip, delicate floral aromas set the stage for a lively and layered experience. In the cup, notes of ripe guava, zesty citrus, and rich brown sugar unfold, leading to a long, sweet finish that lingers beautifully.

An accessible coffee from an exceptional producer, highlighting skill, precision, and a deep understanding of fermentation.

Producer: Silvia Valderama

Estate: Zarza
Country: Colombia
Region: Huila
Varietal: Castillo, Colombia, Caturra field blend
Process: Thermo shock fermentation, washed
Altitude: 1800 MASL

Taste description: Light floral aroma and in the cup you’ll find notes of guava, citrus, brown sugar and a long sweet finish.

Huila is one of Colombia’s most renowned coffee-growing regions, known for producing some of the country’s highest-quality and most distinctive coffees. Situated in the southwest of Colombia, Huila benefits from a unique combination of high altitudes, rich volcanic soil, and an ideal climate, making it a prime location for specialty coffee cultivation.

Key Characteristics of Huila Coffee

Altitude & Climate: Most coffee farms in Huila are located between 1,200 and 2,000 meters above sea level, with cooler temperatures that slow down cherry maturation. This extended ripening period allows the beans to develop greater complexity and sweetness.

Volcanic Soil: The region’s nutrient-rich volcanic soil contributes to the vibrant acidity and bright, clean flavors that characterize Huila coffees.

Flavor Profile: Coffees from Huila are often floral, juicy, and fruit-forward, with pronounced sweetness and a well-balanced acidity. Common tasting notes include tropical fruits, citrus, red berries, and caramel-like sweetness.

Processing Methods: Most producers in Huila use washed processing, which highlights the clarity and brightness of the cup. Many are now experimenting with controlled fermentation and extended drying techniques to bring out even more complexity.

What Makes Huila Special?

Microclimates & Terroir: Huila’s diverse landscape creates microclimates that influence the flavor profiles of coffees from different areas. Producers in regions like Pitalito, Garzón, and San Agustín often grow exceptional lots with unique characteristics.

Dedicated Smallholder Farmers: The region is home to thousands of small-scale producers who focus on hand-picking and meticulous processing, ensuring consistent quality.

Award-Winning Coffees: Huila consistently produces winning lots in Colombia’s Cup of Excellence competitions, further cementing its reputation as a top-tier coffee region.

Huila coffees are a great representation of Colombia’s diverse and evolving coffee culture, offering a balance of tradition, innovation, and exceptional quality.