Colombia Productores de Pitalito
Colombia Productores de Pitalito
Colombia Productores de Pitalito
Crowd-pleasing bittersweet tones in the middle roasts, caramel-accented chocolate, malted cocoa powder, dried orange, hazelnut, and moderate level of acidity. City+ to Full City+. Good for espresso.
Full Cupping Notes
Pleasantly sweet notes of malted chocolate and burnt sugar mark the dry fragrance of the ground coffee, accented by walnut, and toffee. The wet aroma is marked by toffee and caramel notes, along with a dried fruit hint. The cup offers crowd-pleasing bittersweet tones in the middle roasts, caramel-accented chocolates, with a powdery cocoa flavor in the finish. The cup acidity is moderate, with a bit of a citrus lift that plays into tangy bittering notes of dark chocolate. I've really enjoyed the rich bittersweetness and body that comes with immersion brews, particularly the Clever Dripper. You get the best of both worlds with the Clever - long steep time plus filtration - and wind up with a bit more clarity than French Press. For those wondering, my ratio for this coffee errs a little on the heavy-dosed side, 20 grams of coffee to 300 grams of water. Full City roasts had a creamy thickness, with flavors of malted cocoa powder, dark chocolate biscuit, dried orange, and a hint of raw hazelnut in the aftertaste.
Specs
Region Pitalito, Huila Processing Wet Process (Washed) Drying Method Covered Sun-Dried Arrival date January 2026 Arrival Lot size 32 Bag size 70 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Caturra, Pink Bourbon, Variedad Colombia Grade Excelso 15+ Appearance .6 d/300gr, 15-17 Screen - a few partial quakers Roast Recommendations City+ to Full City+ Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Wet Process (Washed) |
|---|---|
| cultivar | Caturra Types, Typica Types, Modern Hybrids |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
This coffee comes from a coffee cooperative in Pitalito called "El Bombo", which is also the name used for a broader growing region in this part of the Andes. The name comes from a local "Bombo" tree that produces seed pods with little spikes surrounding the exterior (see photo), a weapon of choice for schoolyard games! The El Bombo cooperative ("Asombombo") works with hundreds of small coffee farmers across Colombia's southern Huila and Cauca regions, and this lot is from 6 of their members in Pitalito, who's farms are centered around the areas of Oporapa and Isnos. Altitudes range from 1500 to 2000 meters above sea level, and the common varieties are Caturra and Variedad Colombia, though there's also around 600 pounds of Pink Bourbon blended in from one of the farmers. We spent some time at the El Bombo cooperative last July, and joined founder John Edison Díaz on a driving tour of the region, visiting several of the farmers, and even touring a panela association nearby. This is one of about six different El Bombo lots we procured from that trip, and we still have a couple more in store.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Colombia Productores de Pitalito
Colombia Productores de Pitalito
Crowd-pleasing bittersweet tones in the middle roasts, caramel-accented chocolate, malted cocoa powder, dried orange, hazelnut, and moderate level of acidity. City+ to Full City+. Good for espresso.
Full Cupping Notes
Pleasantly sweet notes of malted chocolate and burnt sugar mark the dry fragrance of the ground coffee, accented by walnut, and toffee. The wet aroma is marked by toffee and caramel notes, along with a dried fruit hint. The cup offers crowd-pleasing bittersweet tones in the middle roasts, caramel-accented chocolates, with a powdery cocoa flavor in the finish. The cup acidity is moderate, with a bit of a citrus lift that plays into tangy bittering notes of dark chocolate. I've really enjoyed the rich bittersweetness and body that comes with immersion brews, particularly the Clever Dripper. You get the best of both worlds with the Clever - long steep time plus filtration - and wind up with a bit more clarity than French Press. For those wondering, my ratio for this coffee errs a little on the heavy-dosed side, 20 grams of coffee to 300 grams of water. Full City roasts had a creamy thickness, with flavors of malted cocoa powder, dark chocolate biscuit, dried orange, and a hint of raw hazelnut in the aftertaste.
Specs
| Region | Pitalito, Huila |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Covered Sun-Dried |
| Arrival date | January 2026 Arrival |
| Lot size | 32 |
| Bag size | 70 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Caturra, Pink Bourbon, Variedad Colombia |
| Grade | Excelso 15+ |
| Appearance | .6 d/300gr, 15-17 Screen - a few partial quakers |
| Roast Recommendations | City+ to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |