Organic Colombia Huila Excelso EP

Experience the vibrant flavors of Organic Colombia Huila Excelso EP, bursting with highly complex, rich, deep carmel warmth of sweet panela, creamy milk chocolate, and lively citrus. A silky body and bright acidity lead to a smooth finish, with floral and citrus notes emerging themselves as the cup cools.

Nestled in the mountains of Huila, Colombia, ASEPROPAZ (Asociación Ecológica Productores de Paz) is a network of smallholder farmers dedicated to organic farming, environmental stewardship, and exceptional specialty coffee. By working together, members have gained better market access while preserving their land, traditions, and communities.

Huila's rich volcanic soils, elevations of 1,500–2,000 meters, and ideal mountain climate create the perfect conditions for slow-ripening coffee cherries, producing the sweetness, clarity, and complexity the region is known for. Many farms also grow bananas, citrus, avocados, and native shade trees, supporting biodiversity and long-term sustainability.

For years, nearby Tolima remained isolated by armed conflict, limiting opportunities for coffee producers. As the region has stabilized, local associations have helped connect farmers with specialty coffee markets, creating new economic opportunities.

Each harvest is selectively handpicked, then carefully depulped, fermented, washed with fresh mountain water, and slowly dried to preserve the coffee's vibrant character. Every cup reflects the craftsmanship, resilience, and commitment of the producers who grow it.

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Generations of Colombians tell the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800s, Father Francisco, hearing confessions in the northeastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this, and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

The fertile volcanic soils of Tolima were formed by the eruption of Nevado del Tolima thousands of years ago and remain rich in nutrients like potassium, nitrogen, and boron, all of which support healthy coffee trees and exceptional cherry development. Their porous structure retains moisture while providing excellent drainage—ideal conditions for growing high-quality coffee. Combined with high elevations and a unique mountain microclimate, these factors contribute to the balanced, complex flavors found in every cup.

For many years, Tolima remained largely overlooked as armed conflict and coca production isolated farming communities and limited access to specialty coffee markets. As the region has stabilized, local producer associations have helped connect smallholder farmers with buyers around the world, creating new opportunities through specialty coffee.

Throughout harvest, ripe coffee cherries are selectively handpicked, then depulped, fermented, washed with fresh mountain water, and slowly dried on patios or raised beds. This meticulous process preserves the coffee's clarity, sweetness, and distinctive character, showcasing the craftsmanship behind every harvest.

Nestled in the mountains of Huila, Colombia, ASEPROPAZ (Asociación Ecológica Productores de Paz) believes coffee can transform lives. What began as a collective effort to support farming families has grown into a network of smallholder producers committed to organic farming, environmental stewardship, and producing exceptional specialty coffee.

For generations, coffee has been central to life in this region. By working together, ASEPROPAZ has helped farmers gain better market access, improve coffee quality, and create greater economic stability while preserving their land and traditions.

Huila's volcanic soils, elevations of 1,500–2,000 meters, and ideal climate create the perfect conditions for slow-ripening coffee cherries, resulting in the sweetness, clarity, and vibrant character that have made the region one of Colombia's most celebrated coffee origins.

Most ASEPROPAZ members farm just a few hectares, often growing bananas, citrus, avocados, and native shade trees alongside their coffee. These diverse farms support healthy ecosystems while preserving a way of life passed down through generations.

Organic farming is more than a certification—it's a commitment. Through composting, natural fertilizers, biodiversity, and responsible water management, ASEPROPAZ producers protect the land while ensuring every harvest reflects the quality, sustainability, and resilience that define their communities.