Mild coffees with pronounced acidity come from this zone. The low temperatures typical of high mountain crops (1200 to 2200 m) give rise to a bean that ripens the sugars more slowly, producing a coffee with high acidity. The varieties cultivated in this zone of the country are the typical, Colombia, castle, bourbon, geisha and caturra varieties.
The fertile valleys, volcanic soils and the presence of snow-capped mountains generate the adequate nutrients for this department to cultivate coffee throughout the year.
The coffee of Huila origin is characterized by a balanced global impression, sweet notes, acidity and medium/high body, intense fragrance / aroma with fruity and caramel sensations.
The climatic and geographical factors typical of this region (altitude between 1200 and 2200 meters) include the lower amount of hours of sunlight (3.5 hours/day) due to cloudiness, constant temperatures during the day that enhance the accumulation of chemical compounds in the fruit.
This coffee is summarized as the ‘perfect balance’, as it grows in mountains at ideal altitudes for cultivation (1300 to 1700m), which facilitates the development of a coffee of medium acidity and medium body. These soils are highly fertile, as almost all of them are surrounded by volcanoes that provide nutrients to the soil and are bathed by rainfall throughout the year, which facilitates two harvests per year. The varieties cultivated in this zone of the country are the typical, Colombia, castillo, bourbon, geisha, caturra, pacamara and maragogype varieties.
Coffee from the Coffee Axis is characterized for having a clean and balanced cup, with medium body, medium acidity, with sweet, fruity flavors and light citric sensations, with herbal notes.
With a temperate / dry climate and high solar radiation, this zone has become a pioneer in the cultivation of coffee.