Description
Finca La Villa
High in the mountains of San José de Isnos, at 1720 meters above sea level, Finca La Villa has built a reputation for precision and quality. The farm, established in 1965, is stewarded by Juan Darío Gomez, a dedicated member of the CADEFIHUILA Cooperative. Over decades, the estate has evolved from a traditional coffee operation into a hub of careful experimentation and refined processing.
Cooperative CADEFIHUILA
CADEFIHUILA is one of the region’s most influential cooperatives. Representing hundreds of producers, the non-profit has spent more than six decades building infrastructure that underpins Huila’s coffee sector. Through an extensive network of purchasing stations, agricultural supply stores, and cupping laboratories, the organization ensures its members have reliable market access, technical resources, and quality control support.
Operating in the fertile highlands that have made Huila synonymous with exceptional coffee, CADEFIHUILA pairs environmental stewardship with economic advocacy. The cooperative adheres to internationally recognized social and environmental standards, and positions its members to compete in premium global markets. By guaranteeing prompt payment and striving for competitive prices, it provides financial stability in a volatile industry — reinforcing Huila’s standing as one of Colombia’s most celebrated coffee-producing regions.
What is Grade “Excelso”?
Rather than identifying a specific varietal, “Excelso” denotes bean size and export grade — a classification tied to screen sizes 15–16, just below the larger Supremo grade at 17–18. The term itself, derived from Spanish for “excellent,” signals an ambition that extends beyond measurement: it reflects a national pursuit of quality. The designation emerged in the mid-20th century, when Colombia formalized grading standards to strengthen its position in international markets.
Cultivated across high-altitude terrain in regions such as Huila, Antioquia, and Nariño, Excelso beans thrive in volcanic soils, steady rainfall, and the protective canopy of native shade trees. These environmental advantages, paired with the practiced hands of local producers, yield coffees known for balance, structure, and layered flavor
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