San Agustín, located in the southern part of Huila at around 1,730 meters above sea level, is known not only for its rich archaeological heritage but also for the high quality of its coffee. In this temperate-climate, mountainous region, coffee is one of the main economic activities, cultivated on small high-altitude farms. The most common varieties are Caturra and other specialty types, processed carefully using techniques such as controlled fermentation and natural drying.Thanks to its privileged environment and the dedication of its producers, it is part of the Huila Coffee Denomination of Origin and is internationally recognized as a high-quality coffee.

This coffee is traditionally produced by small family farms in the surrounding area, with each stage of the process performed with care and dedication. The harvest is done manually, selecting only the ripe cherries. The beans are then depulped and undergo controlled fermentation for 26 to 36 hours, allowing for a more complex sensory profile to develop. Next, a traditional washing process is performed, optimizing water usage while ensuring the cleanliness of the beans. Finally, the coffee is naturally sun-dried for a period of 10 to 20 days, depending on climatic conditions. This artisanal process reflects not only the coffee-growing tradition of San Agustín but also the commitment of its families to deliver a high-quality coffee.