This set offers five distinct coffees from Huila, Colombia produced by women. This is a celebration of these women’s hard work, dedication, attention to detail and collaborative spirit. In this box set you will get a Pink Bourbon, Tabi, Chiroso and two Caturras. There is a profile for everyone in this box set. Get this for the women you want to celebrate in your life. Get it for yourself and invite friends over to try them all side by side. Have fun with it!!
These bags are 100 grams each.
We are so proud to have these coffees as part of our coffee program. We love a tasting experience!
- Maria Deya Camacho- Pink Bourbon Honey- Acevedo, Huila, Colombia - Condor Huila
Auction #1
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María Deya Camacho is a distinguished coffee producer from Acevedo, Huila, in the village of San Isidro, where she carries forward a rich family tradition of coffee cultivation passed down through generations.Her commitment to excellence has earned her national acclaim. She achieved second place in the Cup of Excellence in 2011 and fifth place in 2017, firmly positioning her coffees among the finest in Colombia. One of her standout offerings, a Borbón Rosado (Pink Bourbon) coffee, is produced using a meticulous honey process with controlled fermentations.
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Notes: green apple, blood orange, raspberry candy
- Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.
Start with a 1:2.1 ratio for espresso. 198˚F
- Andrea Scarpeta Chicue- Tabi Washed - Neiva, Huila, Colombia - Condor Huila Auction #3
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Andrea Scarpeta Chicue, a coffee producer whose story demands admiration. Two years ago, Andrea was diagnosed with cancer. Despite this, she continues to steward her family’s farm, honoring a legacy rooted in coffee while teaching her children to carry it forward. For Andrea, coffee is not only a livelihood, but a way to preserve identity, strength, and future possibility. This coffee was produced using a traditional washed process: cherries are selectively handpicked, floated, and depulped the same day. The parchment undergoes 24–36 hours of fermentation before being washed clean and dried slowly on raised beds or patios for 10–15 days. After drying, the coffee is stabilized in parchment to ensure consistency before milling and export.
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Notes: white peach, clementine, lily
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Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.
Start with a 1:2.1 ratio for espresso. 198˚F
- Cecilia Osorio Perdomo - Chiroso Honey - Timaná, Huila, Colombia - Condor Huila Auction Top 17
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In Timaná, coffee is woven into daily life—into memory, into rhythm, into the way knowledge is passed from one generation to the next. Cecilia grew up in that landscape, learning early what it means to care for coffee: the patience it asks for, the attention it requires, the way it gives back over time.
Following her parents’ path, she chose to stay close to that work.
Cecilia is also part of a growing community of women producers in Timaná—an ever-expanding circle of leadership, where knowledge and support move collectively, and where the role of women in coffee is made visible, tangible, and valued.
This coffee reflects that sense of care and intention.
- Raquel Trujillo - Caturra Washed - Oporapa, Huila, Colombia - Condor Huila Auction Top 17
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We met Raquel Trujillo through her coffee first, then at a lunch where Director of Retail formed a quick bond with her. From Oporapa, Huila—a place where coffee is not just grown, but deeply lived—Raquel tends to Finca San Isidro with a steady kind of care. The kind that doesn’t rush. The kind that returns, day after day, to the same work with intention. Her approach is rooted in discipline and curiosity, holding tradition alongside a quiet drive to keep refining what’s possible. At Finca San Isidro, cherries are selectively hand-harvested at peak ripeness, then floated to remove defects. They are depulped the same day, leaving the mucilage intact, before undergoing a traditional 24–36 hour fermentation. The coffee is then washed clean and slowly dried over 10–15 days on raised beds or patios, with constant movement to ensure even drying. Afterward, it rests in parchment—time given for the coffee to stabilize and settle before milling.
- Mujeres Divinas -Washed Caturra - San Agustín, Huila, Colombia - Condor Huila Project
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This cafecito is a part of our array program that aims to source coffees aligned with our pillars of quality, relationship and impact. The women who contribute to this lot are also women who participated in the Condor Huila Auction. The Condor Huila Project was started by one of the founders of Forest, Martha Bayter. The mission of the Condor Huila Project is "to create a space for women coffee producers in Huila, empowering them to grow and build a community around specialty coffee within an industry traditionally dominated by men. By encouraging collaboration and community among women producers, this project fosters sustainable growth and enables them to access new markets, enhancing the visibility of women’s contributions to the coffee sector in Colombia."
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Notes: plum, blackberry, praline, & angel food cake
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Brew Ratios: For pourovers, try a 1:16.6 coffee-to-water ratio. 196˚F water, coarse grind ~750-800 microns.
Start with a 1:2 ratio for espresso. 198˚F
*If you order more than one box set going to the same place, please let us know in the notes if you would like each set to be packaged individually or if we can package them in bulk.
