San Vicente

 Medium roast
Medium-dark roast

Cupping Notes: Maple Syrup and Chocolate

$18.00
Coffee Details

This regional offering from San Vicente is the culmination of collaborative efforts by numerous smallholder farmers within the OCCICAFE cooperative. Since 2015, these producers have prioritized quality enhancement, and for the past four years, they've partnered with Cofinet to refine their practices, including the implementation of innovative processing methods. This meticulous approach yields a remarkably approachable profile, characterized by classic notes of dark chocolate and brown sugar, complemented by subtle citrus undertones. This blend showcases the dedication and expertise of its producers, delivering a balanced and satisfying cup.

    • Origin: San Vicente, Huila
    • Varietal: Colombia, Caturra and Castillo
    • Process: Washed, Sun-dried
    • Soil characteristics: Volcanic Ash 
    • Altitude: 1,500 - 1,950 MASL
    • Farmers:  Smallholders from Huila, who are members of the Cooperative of San Vicente, OCCICAFE.

This regional offering from San Vicente is the culmination of collaborative efforts by numerous smallholder farmers within the OCCICAFE cooperative. Since 2015, these producers have prioritized quality enhancement, and for the past four years, they've partnered with Cofinet to refine their practices, including the implementation of innovative processing methods. This meticulous approach yields a remarkably approachable profile, characterized by classic notes of dark chocolate and brown sugar, complemented by subtle citrus undertones. This blend showcases the dedication and expertise of its producers, delivering a balanced and satisfying cup.

    • Origin: San Vicente, Huila
    • Varietal: Colombia, Caturra and Castillo
    • Process: Washed, Sun-dried
    • Soil characteristics: Volcanic Ash 
    • Altitude: 1,500 - 1,950 MASL
    • Farmers:  Smallholders from Huila, who are members of the Cooperative of San Vicente, OCCICAFE.
Grind Preference

Learn About the Huila Region

Nestled where the Central and Eastern ranges of the Andes converge, Huila’s coffee-growing heart beats around the city of Pitalito in the south of the department. Blessed with two harvest cycles—main and fly crops—this region produces exceptional coffee nearly year-round. Renowned for its vibrant cup profile, Huila’s coffee showcases notes of stone fruit and citrus, a refined acidity, and delicate floral undertones—an experience that reflects the dedication of its farmers and the richness of its land.