Colombia Huila Pitalito - Guttierrez-Calderon

This coffee cups best at City+ and beyond, and is the point at which notes of apple, chocolate, citrus oil, and black tea emerge. At full city there's a nice pear flavor up front, along with a crisp, malic acidity and then fading into a finish of chocolate mousse. It's a straight forward, clean cup of coffee, and one that is definitely of the multi-purpose variety making a great single-origin espresso. City+ to Full City+.
Out of stock
86.6
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 39bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Excelso
Appearance .2 d/300gr, 15+ screen
Roast Recommendations City+ to Full City is a great roast level for this coffee and espresso will do great all the way into Full City+
Weight 1
This lot from Pitalito is made up of four different small producer lots in the micro region of Montebonito - Ismael Calderon, and three family members Marilu, Favier, and Alexander Guttierez. Montebonito sits at about 1700 meters and these small farms are planted in mostly Caturra, and processing is of the 'traditional' method, and onsite. They all use manual hand-crank depulping machines to remove the outside coffee cherry from the beans, and then ferment for 1-2 days in the same tank where the coffee is later washed. They use raised beds for drying the coffee which affords the coffee good air circulation and even drying. In short, these folks oversee the transformation of their coffee cherry to dried parchment, which is a real benefit, allowing the farmer to oversee how their coffee is handled, sorted, prepped every step of the way. Sometimes we keep individual lots separate to showcase the unique profile a microlot has to offer. And in cases such as this, we come across a few (often neighbors) separate farm lots that are complimentary to each other, and make sense to blend together. And doing so makes for a much larger overall lot of coffee to offer out to our customers.
The dry fragrance of the lot from Montebonito has a scent of vanilla wafers, with a bit of dried pear and wildflowers. It's a nice set of smells right out of the grinder, and is maintained through the wet aroma. The break releases a chocolatey note along with rich caramel. City roasts cup clean, but were too light for our taste not fully developing the potential sweetness. This coffee cups best at City+ and beyond, and is the point at which notes of apple, chocolate, citrus oil, and black tea emerge. At full city there's a nice pear flavor up front, along with a crisp, malic acidity and then fading into a finish of chocolate mousse. It's a straight forward, clean cup of coffee, and one that is definitely of the multi-purpose variety making a great single-origin espresso.