Miguel Medina Becerra is part of a new wave of producers elevating Huila as a standout specialty region. At his farm, El Progreso in Palermo, Miguel works with Castillo and Colombia varietals, letting cherries fully ripen on the tree before hand-picking only the best fruit. In the cup, that care translates to a big, juicy body with bright yuzu acidity, rounded by creamy vanilla sweetness and a soft pomelo finish. The road to El Progreso is shaped by heavy marble mining in the area, but Miguel’s focus never shifts. From harvest through drying, every step is handled with patience and precision, resulting in a vibrant, fruit-forward coffee that still feels balanced and complete.
Tags
