Nestled in the southern highlands of Huila, the community of Salado Blanco is home to a network of smallholder farmers dedicated to cultivating high-quality specialty coffee. The diverse altitudes and rich volcanic soils create ideal conditions for producing complex flavour profiles, while the cool mountain climate allows for extended cherry maturation.
Generations of coffee growers in Salado Blanco have preserved traditional cultivation methods, passing down both agricultural knowledge and a deep respect for the land. Coffee farming here is often a family effort, with each member contributing to selective harvesting, processing, and quality control.
Through a close alliance with Cata Export, local producers have gained access to training, quality control protocols, and direct connections to international markets. This collaboration
empowers farmers to improve processing techniques, achieve higher cup scores, and secure better prices, ensuring that young generations see a sustainable future in coffee.
Native tree shade not only supports biodiversity but also helps regulate temperature, protecting coffee plants and enhancing cup quality. Many producers in the area are experimenting with innovative fermentation techniques while maintaining sustainable farming practices to preserve the region’s natural resources.
