Colombian Garzon Huila Arabica Roasted Coffee
|Altitude||1200m to 1600m
|Harvest||May to October
|Owner / Farm||Garzon Huila
|SCA Cup score and notes||83 Mild with nutty notes, floral finish and hints of milk chocolate.
Huila is nestled along the eastern borders of the Cauca and Tolima regions. In the World Atlas of Coffee, James Hoffman writes that Huila has “a combination of great soil and great geography for growing coffee, and some of the most complex, fruit-driven Colombian coffees I have tasted have come from here.”
Unlike in Nariño (to its south) and Santander (to its north), Huila enjoys two harvests each year. In much of Colombia, the main harvest is November to January, and the fly crop, locally known as the mitaca, arrives from April to June; in Garzón, however, it’s the reverse, and this coffee is from its mitaca. It’s sweet and clean, with a round body, citric acidity and notes of Meyer lemon, chocolate and cherry.
“The farm name is El Corozal, which means the land where corozo palm trees are abundant. It’s a type of palm with fruit that can be eaten.
The farm was received by Mr. Carvajal (Leonte’s father), during the Colombian Agrarian Reform (in the 1960s), in which the Colombian government modified the land ownership, distributing huge unproductive land extensions from wealthy families to small farmers. At the time, the farm was 9 hectares.
Leonte’s father began cultivating coffee on the small piece of land he received, and as this land was originally forest, he tried to keep as many of the native trees as possible. During the ’80s, however, part of the technical advice he received from some organization was to give coffee 100% sun exposure to increase productivity. Several native trees were cut, but he kept the ones around the water sources as a preventive measure to avoid the streams from going dry.
By nature and the initiatives of their father, Leonte and his two brothers grew up with a dedication to caring for the environment and the wildlife on the farm. While the kids in the area had fun using their slingshots to kill and capture birds, Leonte and brothers were not fans of such things.
Time passed, and Leonte’s father passed away, and the sons inherited the farm. Under usual circumstances, the siblings will divide a farm to make a profit from each part. However, they made a smart decision: They decided to keep the farm together and manage it as a business unit in which each sibling would have a specific responsibility, according to each one’s abilities.
Leonte has been responsible for taking care of the crops (from seeds to harvesting and wet milling); Delfin, the oldest brother, is responsible for the drying process and commercial part of the business; the youngest brother is responsible for managing the workers on the farm, including the pickers; and the sister in law (an accountant) is responsible for the bookkeeping.
Thanks to this joint effort, they have been successful, and they’ve been able to buy some neighbors’ farms, so El Corozal is today a farm of 20 hectares, of which 17 are fully dedicated to coffee. The remaining 3 hectares are preserved native forest that they have been keeping since their father’s time.
They are thinking in the future, and despite difficult times with internal prices, they trust that coffee will be the tool for their development in the future (in the same way they got their education from their father). Today, Leonte’s son is studying in the Garzón municipality to be a barista and a cupper.
All the bags we supply our roasted coffee in include a 1 Way valve for freshness, and Zip Lock so you can easily reseal them to keep the coffee fresh.
Our coffee bags are green - each coffee bag is recyclable, LDPE (Low-Density Polyethylene) – Recyclable plastic, just place it in your plastic recycling bin.