Colombia Huila - Pitalito Microlot

The sweetness is like red honey in flavor and mouthfeel. It's a silky cup of coffee and carries with it flavors of red grape and boysenberry. There's a slight floral aspect too that along with a bit of tartness reminds me of rose hips. This is a complex set of flavors that vacillate in and out of distinction as the cup cools down a bit. The acidity is like golden raisin, with a nice tartaric tang. Taking this coffee into Full City territory bolsters body as well as fruit juice flavors like apple and pear. Full City to Full City+.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 11 2013
Lot size 25bags/boxes
Bag size 70.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade Excelso
Appearance .2 d/300gr, 15+ screen
Roast Recommendations Full City is a great roast level for this coffee and espresso will do great all the way into Full City+
Weight 1
This microlot offer comes to us from the municipality of Pitalito, Huila, and is made up of four different farmers from neighboring towns: Edelidio Brazo of Alto del Obispo, Pedre Hernan Vlasco of Charguacayo, and Rodrigo Sanchez of Palestina. All three have very small farms and produce a handful of exportable green coffee each year. Each one of the lots in this blend stood out on the cupping table, and the individual cup profiles were such that the aggregate afforded a complimentary regional small farm blend - not to mention a much larger lot for us to offer! Even together, the total green exportable beans topped out at 25 bags. Contributing farms are nearly 100% Caturra varietal and processing is "traditional", and handled onsite. The cherry is depulped using a hand-crank machine and fermentation happens overnight. The coffee is laid out on raised beds where it will dry over the course of 7 - 10 days. There's a real benefit in having this much control all the way from picking ripe cherry to laying out the drying parchment, allowing them to ensure optimal processing of their coffee.
Colombia coffees are finally in, and this first lot from Huila will satisfy those anticipating the familiar honeyed sweetness and cleanliness we often associate with coffee from this region. The dry grounds of light roasts have a tartness to the fragrance that is like dried cranberries, along with stone fruit notes. Darker roasts smell of raw cane sugar and blackberry syrup. These aspects build with the addition of hot water and the crust of our City+ roast smelled of butterscotch pudding and canned peaches. Breaking through the crust releases a sweet scent of condensed milk and caramelizing sugars. The flavors in the cup are clean and without any 'edgy' or pungent notes. The sweetness is like red honey in flavor and mouthfeel. It's a silky cup of coffee and carries with it flavors of red grape and boysenberry. There's a slight floral aspect too that along with a bit of tartness reminds me of rose hips. This is a complex set of flavors that vacillate in and out of distinction as the cup cools down a bit. The acidity is like golden raisin, with a nice tartaric tang. Taking this coffee into Full City territory bolsters body as well as fruit juice flavors like apple and pear. As a brewed coffee we'll stick to City/City+ roast range securing the cup complexity described above. Full City roasts and beyond will make astounding single-origin espresso.