If you are a true coffee enthusiast, the name Huila probably makes your ears perk up. Located in Colombia’s celebrated south, this region is practically synonymous with extraordinary cup profiles. Right in the heart of San Agustín, Huila, sits La Aldea, a beautiful 16-hectare farm perched at an elevation of 1,600 to 1,800 meters. Here, nutrient-dense volcanic soils and a perfectly balanced microclimate create the ultimate playground for high-quality specialty coffee. Known globally for producing beans with bright acidity and complex sweetness, the Huila terroir shines brilliantly through the work being done at this particular estate.
A Family Legacy Reimagined
La Aldea is much more than just a farm. It is a multigenerational story. Currently managed by the passionate producer Wilson Ordoñez, the land was originally worked by his grandfather and father. Back then, like many traditional Colombian farms, the focus was strictly on volume for the local commodity market. Quality was an afterthought. Everything changed when Wilson moved to Bogotá in his twenties. The bustling capital introduced him to the vibrant world of specialty coffee, sparking a deep fascination. He dove headfirst into training, cup tasting, and processing science. By age thirty, he returned to San Agustín with a bold vision: to radically transform his family’s legacy. He started small, experimenting with a delicate Orange Bourbon varietal. When his very first specialty harvest went on to win local competitions and earn his family’s trust, Wilson took the reins of La Aldea.
Elevating the Community
Today, the farm is a hub of innovation, cultivating prized varieties like Geisha, Bourbon, and Caturra. Wilson is actively expanding his facilities to process up to 5,000 kilograms of coffee monthly, extending these services to his neighbours. Taking his dedication a step further, Wilson built an on-site cupping laboratory. This space serves fellow farmers wanting to evaluate their own crops. Deeply committed to his local community, he employs and mentors young people in quality control, administration, and modern agronomy, actively passing the torch to the next generation.
The Anaerobic Washed Process
Of course, great terroir and good intentions only go so far without meticulous processing. For this specific lot, Wilson employs an advanced anaerobic washed method. Here is exactly how the processing magic happens on the farm:
Selective Harvesting: Only perfectly ripe cherries are hand-picked
Initial Fermentation: Whole cherries rest in an oxygen-deprived environment for 48 hours
Pulping: The cherries are pulped and transferred to sealed vats.
Submersion: Submerged for about 60 hours in a specialised leachate, a liquid extracted from the same coffee variety, combined with a mosto yeast.
Closed-Loop Circulation: The fermentation tanks use a closed-loop system to regulate temperature consistently, ensuring a stable cup profile.
Washing and Drying: Finally, the beans are thoroughly washed and carefully dried on raised beds for 12 to 14 days.
Taste the Dedication
The result is a remarkable coffee that beautifully honours the distinct character of San Agustín. With every sip, you are tasting the rich volcanic soil, the cutting-edge processing techniques, and the incredible dedication of Wilson Ordoñez and his community. Grab a fresh bag, brew a delicious cup, and truly taste the Huila difference today.
