Description
Location: Pitalito, Hulia
Producer: el Bombo Co-op
Altitude: 1500-2000 masl
Varietal: Caturra, Castillo, Colombia
Process: Washed
Harvest: May-Aug
Roast: medium
El bombo is a small farmer’s association, constituted 2 years ago but growing under organic practices for 15 years now. Located in Bombo village in Pitalito (South Huila). Asobombo is committed to sustainability, organic farming and high differentiation of coffee.
The region of Pitalito in South Huila is the largest producer of coffee in Colombia. Known for its highlands and favourable climate, the region has produced multiple cup of excellence winners and is recognised worldwide for its high quality production. With its high altitude and rich volcanic soils, Pitalito coffees are characterised by a distinct acidity with notes of stone fruit, chocolate and caramel.
This coffee uses a traditional washed process. Ripe coffee cherries are selected and then pulped to remove the fruit. The coffee is then fermented for 24-36 hours to break down the sugary mucilage and improve the cup. After fermentation the coffee is washed thoroughly to remove the mucilage and then dried in parchment for 10-15 days on patio and raised beds. Once the coffee has reached the optimal moisture content it is rested, before being transported to the dry mill for hulling, sorting and grading. It is finally bagged in GrainPro for export
Cupping Notes: a silky and juicy body with dark chocolate notes, toffee sweetness and redcurrent
