Colombia Huila Pitalito
Single Origin
Colombia Huila Pitalito
Red apple, caramel and cacao; a balanced everyday coffee.
- Works for filter and espresso
- Pairs well with milk
It comes from a cooperative of 42 smallholders in the Pitalito area of Huila at 1,700–1,900 metres. Caturra and Castillo varieties are hand-picked, fermented for 18 hours, washed and finished in a mechanical dryer. Balanced, sweet and wonderfully versatile.
In the cup
Red-apple tartness, caramel sweetness and a cacao finish. It also goes well with milk; in a latte the chocolate notes come forward.
Suggested brewing
- Filter: 1:16, 94 °C, medium grind
- Espresso: 18 g in, 36 g out, 28 seconds
Farm and processing
The cooperative provides members with drought insurance and fermentation training. Cherries are picked daily; wash water is recycled and pulp is composted. This lot was separated into two dry fractions for profile control.
Pairing
It goes very well with chocolate cookies, nuts and milk drinks, and is often chosen as an everyday coffee.
| Country | Colombia |
|---|---|
| Region | Huila / Pitalito |
| Altitude | 1.700–1.900 m |
| Variety | Caturra, Castillo |
| Process | Washed |
| Roast | Medium-light |
| Tasting notes | Red apple, caramel, cacao |
| Body | Medium |
| Acidity | Medium |
| SCA score | 85.5 |
| Harvest | 2025/26 |
| Price (250 g) | 440 TRY |
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