THIS COFFEE HAS SOLD OUT.
El Pitarillo is a restrained, balanced cup, brown sugar and cocoa powder flavors. Subtle raisin and spice top notes. Versatile, takes well to dark roasting. City+ to Vienna. Good for espresso.
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Another tiny lot (3 bags in all!) from the village of Corquin, located in the mountainous region of Celaque National Park. "El Pitarillo" is only a few hectares of land and is comprised of Caturra and Catuaií varieties. We bought this coffee through a direct partnership between a local exporter and farmer-group association. This family are one of several hundred members of the latter, whose benefits from pooled resources includes building a wet-mill (replete with new eco-pulper), subsidized production and agricultural costs, and agronomical and business support from hired technicians. And through their export-partnership they're afforded a direct connection to the global coffee market, important in getting the best possible price for their coffees. Before and after dry-milling, the coffee is hand-picked through, removing any visible physical defects. This is apparent when culling over a few hundred grams of green coffee, recovering only a few nicked beans.
A sweet candied nut smell comes off the dry grounds, clean if not slightly restrained in City to City+ roasts. Closer to Full City yields more of a black strap molasses smell, with a hint of Dutch drinking cocoa. A brown sugar smell blossoms after adding hot water, and along with 5-spice and sweet cream scents reminds me of pumpkin pie. This coffee will appeal to those looking for balance, sweetness most apparent and right up front, with subtle suggestions of raisin and spice element as the coffee cools. Acidity is moderate, what you would expect from milder Centrals or even Brazil. The finish shows a pleasant cocoa dusted almond flavor, with slight tea-like tang. The sweetness holds up extremely well to dark roasting too, Full City roasts with a bittersweet chocolate bar flavor that lingers long in the finish. A chocolatey SO espresso too!