This lot of specialty grade Colombian coffee comes from the southern reaches of Huila. It is grown by a collective of smallholder farmers from the foothills surrounding Pitalito town in the Andes Mountains. Only ripe cherries are hand-picked then sent to the Pitalito washing station for pulping, fermentation and drying on patios. The fertile volcanic soils and use of sustainable farming methods contribute to the distinct cup profile characteristic of the region – a winey fruity acidity with a sweet caramel finish – a fine example of Colombian high altitude coffee.
Notes of marmalade, caramel, smooth