In the highland municipality of Santa Maria, northern Huila, Colombia, dedicated producers like Javier Trujillo, Alvaro Perez, Carmelo Velandia, and Armando Benavides cultivate the Santa Maria Caturra Washed lot. These family-run farms, ranging from 1 to 5 hectares, are nestled between 1,325 and 2,000 metres above sea level, benefiting from the cool Andean microclimate influenced by the Nevado del Huila volcano. This unique terroir, with its rich volcanic soils and consistent rainfall, fosters slow cherry maturation, enhancing cup quality.

The primary variety grown is Caturra, celebrated for its bright citrus acidity and floral sweetness. Farmers meticulously hand-pick only fully ripe cherries, which undergo a “reposado” washed process. This involves resting the cherries in-cherry for 30 to 40 hours to encourage gentle fermentation, followed by full washing and drying in parabolic dryers over 18 to 25 days. This method enhances complexity and clarity, resulting in a cup profile with crisp citrus, red fruit sweetness, delicate florals, and a creamy body.

Beyond their technical process, these producers are committed to environmental stewardship, utilising shade trees like plantain and guava to preserve biodiversity and improve soil health. They invest in water treatment systems to minimise ecological impact. Supported by local cooperatives and community workshops, their collective approach strengthens quality standards and social cohesion. The Santa Maria Caturra Washed lot exemplifies the vibrant potential of Huila’s terroir and the producers’ dedication to sustainability and continuous improvement, embodying a progressive vision for Colombian specialty coffee.