La Ilusión - Colombia

Drink a lot of coffee? In the 1 kg format, it costs €39.90/kg, 22% less than the 250 g bag (€51.60/kg).

Drink it every day? With the Sakona subscription, you receive our house coffee every 2 weeks or every month, with a 10% discount and no commitment.

• Origin: Huila – Colombia
• Producer: Small-scale farmers
• Harvest: 2026
• Process: Washed
• Altitude: 1,800–2,000 masl
• Variety: Caturra, Castillo, and Colombia.

Description: Notes of milk chocolate and cookies.

ABOUT THE REGION:

In the southeastern corner of the department of Huila lies San Manuel, a municipality with a temperate climate and mountainous terrain, where agriculture is at the heart of daily life. Small coffee plots are cultivated on its slopes, mainly with varieties such as Caturra, Colombia, and Típica, covering more than 1,850 hectares planted by farming families who have passed down their craft from generation to generation.

San Manuel coffee is known for its high quality and balanced profile, with bright acidity, sweet, fruity notes, and a medium body that makes it especially appealing to specialty coffee lovers. It is part of the Café de Huila Denomination of Origin, a designation that guarantees its authenticity and prestige. Each bean is carefully hand-picked by members of the local community, ensuring that only the ripest, most representative fruit from the region makes it into the cup.

ABOUT THIS COFFEE:

The harvest in Huila is carried out entirely by hand, with selective picking based on color to choose only ripe cherries. An initial selection is made in the field to remove unripe or overripe fruit, and the cherries are transported to the processing station the same day to prevent unwanted fermentation. Buyers recognize this care by paying an additional premium for clean cherries delivered at the optimal level of ripeness.

At the processing station, each lot is weighed, coded, and quickly depulped to preserve quality. Defective beans are then separated by density, fermented for 12 to 36 hours to remove the mucilage, and washed with clean water before a final sorting by weight and size. The coffee is dried on raised beds under canopies, ensuring even airflow and reducing the risk of mold, until it reaches 10–11% moisture. This meticulous process results in high-quality coffee with a clean, balanced cup.