Origin is a file.
Places, people, and work before coffee existed as a product.
The coffee runs out. This doesn't.
The Cabin
Bruselas is a village high in the mountains of Pitalito, Huila. It's not an easy place to get to. The geography makes it difficult, and over time, that has turned out to be part of what defines the coffee that comes from here: 1,700 meters, slow ripening, and concentrated fruit.
The farm was an inheritance. William Ortiz and his brother received it planted with traditional varieties, and for years it functioned like most farms. The change came around 2016, when the two began to seriously train—courses in coffee tasting, the coffee business—and realized that the land they had could yield something different.
Since then, the transformation has been systematic. Today, the 90% at La Cabaña is planted with exotic varieties: Bourbon Rosado, Ombligón, Pacamara, Bourbon Amarillo. Not as a trend. As a technical decision made lot by lot.
William has spent years working with fermentations, fine-tuning processes, and measuring results. Finca La Cabaña has entered several editions of the Cup of Excellence Colombia, always among the 30 finalists. This isn't luck. It's the result of someone who grew up in this environment and decided to understand it completely.
