Origin COLOMBIA

Region Huila
Type Arabica
Varietals/plant Caturra 68%, Castillo 32%
Processing Fully washed
Altitude 1400 - 1600 MASL
Prep Screen 17 Up

CUPPING
Cherry, marmalade like fruit, chocolate, lovely acidity

Located in the far south of Huila, Pitalio is a region renowned for high quality coffee.

This coffee is sourced from selected growers in the Huila region, mainly around the town of Pitalito. Most farms in this area are roughly 1.5 hectares, producing around 10 bags of coffee per farm. Plants are individually and carefully looked after by the growers with most of the coffee shade grown. A container of over 300 bags will contain coffee from up to 100 farms! Our suppliers company in Colombia only sources from farmers who follow harvesting and agricultural processes that meet set quality standards.

Grown at around 1400 - 1600 MASL, the climate is slightly cooler which ensures the cherries mature at a slower rate, allowing the sugars and acids of the fruit to fully develop. Once ripe, cherries are handpicked, fully washed and sundried.

1 Review Hide Reviews Show Reviews

5
Columbian Single Origin ROASTED

Posted by Ross Devitt on 19th Aug 2023

I had just recently finished a bag of Soprano 'Single Origin Nicaraguan' beans, followed by some of my Home Roasted Ethiopian (also Soprano). Going back to commercial beans was nice (mine are drinkable, but definitely a work in progress). Going from the Nicaraguan to the Columbian was the first time I've really picked a distinct difference in the taste. I mostly make cappuccino for my morning coffee, but I ALWAYS sip the espresso before I add milk, so I can compare it with my own roast. The Columbian coffee seems 'weaker' when mixed with milk, compared with Caramella, Mocha and the Nicaraguan. Yet, as straight Espresso I rather liked the Nicaraguan. It is weird, but I find the Columbian very tasty, but a little too gentle in milk. It took a few days to adjust to it, but I got more flavour out of it this morning after changing to a few seconds longer shot. Overall, I think I would have preferred more than two days to try it before being asked for a Review. About a week to adjust to the different flavour would make sense . .