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Sustainable

Huila Condor

Huila Condor

Country
  • Colombia
Region Huila
Producer The Huila Condor Project
Farm
  • Huila Condor Project Farm
Varietal Caturra
Castillo
Colombia
Altitude 1500—1900 masl
Harvest 2025
Process Washed

Espresso Roast

a special coffee from the Huila Condor Project, a women-led initiative in southern Huila. a collective of 96 independent women producers, many of whom are part of Forest Academy, contribute to this lot with a shared goal: to build visibility, improve quality, and shift the future of Colombian coffee. through this project, producers receive direct and fair pay, hands-on training, and a meaningful platform in a male-dominated industry. their work is reshaping the region’s place in specialty coffee - anchored in transparency, traceability, and community-led progress.

the result is a silky, balanced cup with a soft fruitiness led by red apple, while vanilla and caramel come together to create a deep, rounded sweetness reminiscent of dulce de leche, finishing smooth and clean.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£14.00
£14.00
Sale Sold Out
incl. VAT
Size

producer

the women involved in the Huila Condor Project are based in Pitalito, Bruselas, and Timaná, Huila. as part of their commitment to quality and equity, the program offers 18-20% above market rates, with 50% of the payment made directly into the women’s own accounts. through ongoing workshops on fermentation, drying, and cupping - as well as community initiatives like the Forest Silver Cup - the project supports producer autonomy, quality improvement, and stronger connections between farmers and roasters like us.

processing

ripe red cherries are hand-harvested and selected, then processed using the traditional washed method with fermentation times ranging from 24 to 36 hours. coffees are then sun-dried for 15 to 20 days, allowing for a slow, even drying process that preserves sweetness, structure, and clarity in the final cup.