MICROLOT · HUILA

From the hills of Pital, Huila to your roaster — a washed Catimor worth reserving

A washed Catimor worth reserving — grown at 1,850 masl on rotating microlots in Pital, Huila, Colombia.

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Lot specification

OriginHuila

VarietyCatimor

ProcessWashed

Altitude1900 masl masl

HarvestRotating Microlots

Cup score—

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Cupping notes

Citric Orange Aromatic

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Third-Party Testing

We believe that quality is more than just flavor — it's trust, integrity, and a relentless pursuit of excellence. That's why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.

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The lot, in detail

One farm, one block, one washed lot.

Everything on this page traces back to a single microlot — not a blend of harvests or a regional average.

Finca La Primavera / Huila

Founded by Pedro and Milena, children of coffee farmers, who left Vereda Los Pinos for El Pital to build a family and a life of their own. Years later, Finca La Primavera stands as the fruit of the dream they set out to achieve when they were very young.

Specification

Learn more about this coffee

Huila
Huila is Colombia's top coffee-producing department, responsible for roughly a fifth of the country's total output. Wedged between the Central and Eastern Andes along the upper Magdalena River valley, its dramatic range of altitudes and microclimates — from warm river towns to cool mountain slopes — lets neighboring municipalities produce coffees with genuinely different character from one another, even just a few kilometers apart.

Catimor
Catimor

Rotating Microlots
Colombia
Thanks to its position near the equator and dramatic shifts in altitude, Colombia harvests coffee almost year-round. Huila's main growing zones each ripen on a slightly different calendar, so as one region's harvest winds down, another's is just beginning — keeping fresh-crop coffee flowing nearly every month of the year.

Washed
After picking, cherries are fed through a de-pulper to strip away the skin, then left to ferment briefly in tanks or troughs so the remaining fruit breaks down and rinses away cleanly. What's left is a seed wrapped only in its parchment shell — free of pectin and mucilage, ready to dry. It's a labor- and water-intensive method, but it rewards patience with a clean, articulate cup: bright citric or malic acidity and clear floral aromatics.

Raised-bed dried
Raised beds lift the parchment off the ground on screened, elevated tables, letting air move around the coffee from nearly every angle. That airflow means slower, more even drying — and when beds are shaded to soften direct sun exposure, it also protects the bean's cell structure from UV damage, preserving clarity in the final cup.

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