La Soledad is all about variety. It’s a washed Papayo – which is still relatively rare. Originally from Ethiopia, Papayo is one of the lost landrace varieties now mainly grown in Huila, Colombia. Expect a silky mouthfeel, tropical complexity and layers of fruit-driven sweetness. Rare and exciting, this one is a standout.
La Soledad sits just outside Pitalito in southern Huila, where coffee grows high and slow and careful decisions make a real difference. This is a single farm owned and run by Mario Gomez, who has spent years refining how he works with both his land and his varieties.
Mario grows Caturrón, Pink Bourbon, Papayo and Sidra. Each variety is selectively picked and kept separate, allowing him to create distinct microlots. From there, he chooses the processing method that best suits each lot, from washed and honey to natural. It’s a way of working that puts intention into every stage, letting variety and process speak clearly in the cup.
The coffee is exported by Kawa, a family-run trading company based in Pitalito. Their work centres on long-term relationships, full traceability and careful quality control at every stage, making sure coffees like this arrive with their character and story intact.
