La Divisa sits at just under 1,800m on soil that’s more volcanic ash than dirt, which is a large part of why Huila coffee carries the caramel sweetness it’s known for. The current owner’s grandfather planted the first Caturra trees here in the 1960s.
We pay above the Colombian internal reference price regardless of the year’s market swings — a long relationship with a farm this size only works if the farm can plan a season around a price it can count on.
