Colombian Jose Herman Salazar Washed Microlot

Special Release Coffee

This coffee is the second release in our 20 Years collection and marks the return of a true Colombian microlot to Quaffee.

Colombian microlots have consistently been among the most memorable coffees we have released over the years. We worked closely with our long-time partners at Caravela, with planning starting as far back as February. After months of coordination, the coffee has finally arrived in South Africa.

This is our first Colombian microlot to land since COVID. The post-COVID world has significantly changed coffee logistics, making coffees like this increasingly difficult to source and import. We therefore owe a huge debt of gratitude to the teams at Zuka and Caravela for helping make this release possible.

The coffee comes from Finca La Guaca in Pitalito, Huila, where José Herman Salazar and his family have spent years developing a reputation for exceptional quality, careful processing and distinctive cultivars.

Colombia

Colombia ranks among the world’s most important coffee-producing countries and holds recognition as the largest producer of washed Arabica coffee. Coffee arrived in Colombia during the eighteenth century, and farmers established it as a major agricultural crop during the nineteenth century. Today, hundreds of thousands of small farming families rely on coffee production for their livelihoods.

Furthermore, the country’s location along the Andes Mountains creates an ideal combination of altitude, volcanic soils, equatorial sunshine and consistent rainfall. Unlike many other coffee-producing nations, Colombia benefits from multiple flowering periods throughout the year. As a result, producers can harvest coffee over extended seasons.

Colombian coffee is often known for its balance. Growers consistently produce coffees with bright acidity, sweetness and a medium body, although flavour profiles vary considerably between regions. Moreover, the country’s strong smallholder farming culture and long-standing commitment to quality have helped make Colombian coffee a cornerstone of the speciality coffee industry..

What Is A Microlot?

A microlot is a small, carefully separated lot of coffee that offers something distinctive. Instead of blending it with coffees from multiple farms or producers, roasters showcase the work of an individual farmer, family or small group of producers on its own.

Producers usually harvest microlots selectively, process them independently and maintain full traceability from farm to cup. As a result, these coffees often represent some of the finest coffees produced during a harvest season. Because producers release only limited volumes, microlots typically offer a more exclusive coffee experience.

For roasters and coffee drinkers, microlots create an opportunity to explore the influence of cultivar, terroir and processing in far greater detail. Consequently, they provide insights that commercial coffee blends often cannot match.

Huila

Located in southern Colombia, Huila has earned a reputation as one of the country’s most respected coffee-growing regions. The region sits between branches of the Andes Mountains and benefits from varied microclimates, rich volcanic soils and elevations that typically range between 1,200 and 2,000 metres above sea level.

Furthermore, altitude plays a crucial role in cup quality. Cooler temperatures slow cherry maturation and allow sugars and flavour compounds to develop more gradually. Consequently, many coffees from Huila deliver greater sweetness, vibrant acidity and increased complexity.

Huila’s coffee sector consists largely of small family farms, many of which cover only a few hectares. Farmers typically oversee cultivation, harvesting and processing themselves. As a result, they have built a strong culture of quality improvement and experimentation. Moreover, this commitment to excellence has helped establish the region as a centre of Colombia’s modern speciality coffee movement.

Coffees from Huila frequently display notes of red fruit, citrus, panela sweetness, caramel and chocolate. In addition, a clean, structured body often supports these flavours, creating balanced and expressive cups.

Jose Herman Salazar

José Herman Salazar owns and manages Finca La Guaca near Pitalito in southern Huila. Originally from Nariño, he moved to the region in search of new opportunities and gradually developed a coffee farm focused on quality and speciality production. Today, his family operates the farm together, with each member contributing to harvesting, processing and administration.

The farm spans 7.5 hectares, all dedicated to coffee production, and sits at an elevation of 1,745 metres above sea level. In addition to growing Castillo and Bourbon Rosado, José has gained particular recognition for cultivating Bourbon Aji. This rare cultivar attracted international attention through quality competitions and specialist buyers, helping to raise the farm’s profile within the speciality coffee sector.

This washed Colombian microlot comes from Finca La Guaca in Pitalito, Huila. Expect a bright, structured cup with layers of fruit character, citrus sweetness and a clean, refined finish. Furthermore, the coffee showcases the distinctive qualities that have made both the farm and the region highly regarded among speciality coffee professionals.

Details of the Coffee

Produced at 1,745 metres above sea level and processed with a strong focus on quality, this is a rare opportunity to experience one of Colombia’s most respected specialty coffee regions through a single family farm.

Region	Bruselas, Huila, Colombia
Farmers	José Herman Salazar and family. A family-run farm where each member contributes to harvesting, processing and quality control.
Cultivars	Arabica (Bourbon Aji, Bourbon Rosado, Castillo)
Altitude	1,745 masl
Processing	Washed. Selectively harvested cherries are fermented before washing and then slow-dried under covered patios and drying structures.
Packaging	GrainPro.
Characteristics	Molasses, cocoa, and brown sugar sweetness with hints of dried blackberry. Rich and syrupy in the cup with balanced acidity and a long finish.
Profile Used	Steady progression through drying and Maillard development with a controlled post-first-crack development phase to preserve sweetness, body and fruit character.
Roast Degree	Light

---

Our brews

Brew Method	Ratio		Brew Method	Ratio
Espresso	1:2.2 – 2.3 (28-32 sec) – too sour/sharp: Grind finer.		AeroPress	15g:250g (2:30-3:00 minutes total)
Plunger	30g:500g (4 mins)		Pour over/filter	18g:300g (50 sec bloom, 2:45-3:30) – the closer to roast date the more intense the Molasses

---

Transparency Information

Producer / Organisation	Salazar via Caravela
FOB price	$8 USD/lb
Cupping score	88 (Caravela)
Lot size bought	1 x 35 kg GrainPro bag.
Relationship	Our relationship with Carabela started in 2008

---

Sources

• Caravela Coffee Farm information, altitude, processing details, cultivar information and producer background.

• Federación Nacional de Cafeteros: Colombian coffee history, production, farming culture and coffee industry information.

• Nawalee Coffee: Huila geography, climate, growing conditions and regional cup profile.

<

p>