A Coffee’s Tale: From Huila’s Hillsides to the Heart of Tarn & Co

Red and green cherry fruits

At Tarn & Co., we believe a great cup of coffee is more than just a drink — it’s a story. One that begins high in the mountains and ends with a quiet moment of ritual. Here’s how our 100% Colombian Huila Arabica makes its way from farm to bag... and finally to your cup.

The Heart of the Origin: Huila, Colombia

Our coffee comes from the celebrated region of Huila, nestled in the Andean mountains of Colombia. The geography here is dramatic — steep slopes, volcanic soils, and high elevations create the perfect environment for growing high-quality Arabica beans.

Altitude matters: many Huila coffees thrive between 1,200 and 2,000 metres above sea level. The mineral-rich volcanic soil, combined with a balanced climate and careful cultivation, helps develop beans that deliver complexity, sweetness, and clarity in the cup.

It’s no wonder Huila has earned global acclaim — coffees from this region often win awards and are prized as “single origin” standouts.

Our coffee comes from the region of Huila, in the Andean mountains of Colombia

Where It Begins: The Coffee Tree

Coffee starts its life as a delicate yet resilient plant. The species behind our beans — Coffea arabica — flourishes when cared for properly. Coffee trees prefer acidic, well-drained soils and grow best in a climate that’s neither too hot nor too cold.

Each coffee tree begins as a shrub, with shiny dark leaves growing in pairs along its branches. When conditions are right, the tree blossoms with fragrant white flowers. Over time, it yields fruit: coffee cherries that gradually ripen over 7–8 months. Harvest only when they’re cherry-red: that’s when they produce the finest beans.

The finest beans are harvested when they are cherry-red

From Cherry to Bean: Harvesting & Processing

Once the cherries are ripe, they’re picked — either by hand or by machine — and then carefully sorted. Unripe or over-ripe fruits are discarded, leaving only the best for further processing.

Next comes the cleaning stage. Depending on the farm and processing method, the beans undergo either washed processing or dry processing. In the washed method — typical for beans from the region of our Huila origin — the pulp and mucilage are removed, and the beans are then dried under sun or in mechanical dryers. This helps reveal the cleaner, brighter flavours the terroir has to give.

After drying, the beans are sorted and graded — by size, density, and colour — to ensure only the finest beans are used. Defective, damaged, or undersized beans are discarded or separated.

Once sorted, the green coffee is bagged and shipped — often to a roastery like ours in the UK.

Beans with the pulp and mucilage removed

Roasting & Packaging: Bringing Out the Flavour

Once the green beans arrive in the UK, our roasting process begins. Roasting is part science, part art — it’s what transforms raw green beans into fragrant, flavourful coffee. During roasting, beans lose water and volatile compounds, expand, and develop the rich aromatic profile coffee lovers know and love.

We roast to a medium profile, striking the balance between preserving the natural character of the beans and unlocking their deeper flavour essence. This roast level reveals the defining notes of our Huila coffee — rich, smooth, and characterful, yet versatile enough for filter, espresso or milk-based drinks.

Once roasted and cooled, the beans are carefully packed. Every batch is checked for roast date, batch number, and quality — ensuring that what arrives at your door is fresh, consistent, and ready to brew.

In Your Cup: The Final Chapter

By the time the Colombian Huila beans reach your cup, they’ve travelled a considered path—shaped by exceptional landscapes, guided by skilled growers, and perfected through each stage of careful processing. This journey is more than a supply chain; it’s a commitment to craft, ethics, and excellence.

Every choice made along the way protects what matters most: the integrity of the flavour and the people behind it. From responsible sourcing to expert small-batch roasting here in the UK, each step is designed to preserve the remarkable character of the coffee itself.

So when you savour the dark chocolate richness, the caramelised almond sweetness, and the subtle lift of red fruits, you’re not just tasting coffee. You’re experiencing the culmination of a story rooted in respect, quality, and genuine care.

That is why the journey matters—because when every chapter is written with intention, the final cup becomes something truly exceptional.