sweet and coating with notes of green tea, tangerine, apricot sweetness, citric acidity and a green apple finish
If you’ve been around for a while, the name of this coffee might sound familiar. La Victoria has already made its way into our lineup for the third time! And that alone probably says something. La Victoria is a communal lot from smallholder producers in northern Huila, specifically from the areas of Santa Maria and Palermo. Most of the farms are located between 1,700 and 2,300 metres above sea level, at the foothills of the Huila Volcano, near Nevado del Huila National Park. The region is known for its high elevations and diverse range of varieties, including the traditional Typica alongside Castillo, Pink Bourbon, Caturra, Chiroso, San Bernardo and Colombia. The combination of local terroir and varieties creates coffees with pronounced sweetness, vibrant fruitiness and pleasant citrus acidity. The farmers handpick only ripe coffee cherries, which are initially fermented for around 24 hours after harvesting. After depulping, fermentation continues for another 36 to 72 hours, followed by thorough washing and drying, often directly on patios. Careful quality control takes place throughout the process, from cherry sorting to the final evaluation of the prepared green coffee. This helps maintain the consistency and character of the individual lots. The result is a sweet and juicy Colombian coffee with pronounced fruitiness, featuring notes of red fruits, citrus acidity and a pleasantly clean character. La Victoria is also a great example of the potential of Huila, where high elevations, traditional varieties and precise processing come together to create complex and flavourful coffees.
| variety | caturra, typica & bourbon |
| process | washed |
| region | huila |
| altitude | 1700 - 2300 masl. |
