PRODUCER: Small holder Producers
ORIGIN: Colombia
VARIETY : Caturra | Castillo
PROCESS: Washed | Raised-Bed Dried
HARVEST: Seasonal Rotating Microlots
ELEVATION: 19500 MASL
ROASTER: Probat P25
LEVEL: Moderate Medium Roast | Agtron #70
EXTRACTION: Filter & Espresso
NOTES: Grape | Black Tea | Pink Grapefruit | Lemon Blossom | Floral Honey
STORY
Colombia Huila Pitalito comes from the high-elevation communities surrounding the town of Pitalito, one of Colombia’s most celebrated microlot regions. Huila has long been known for producing exceptional coffees, but Pitalito in particular stands out for its volcanic soils, cool nights, and dense concentration of skilled smallholder farmers.
This lot is exported by Laumayer & Cía, a long-established exporter specializing in connecting small producers with quality-focused buyers. Their work centers on farmer support, meticulous lot separation, and transparent pricing—factors that allow coffees like this to shine. Fully washed and dried on raised patios, this coffee highlights the clarity and sweetness that have made Huila one of the most respected origins in specialty coffee.
Expect a cup that is balanced, sweet, and expressive—bright red apple acidity, brown sugar sweetness, fudge-like depth, and a smooth citrus finish characteristic of the Pitalito terroir.
ORIGIN — COLOMBIA
Colombia remains one of the most dynamic and diverse coffee-producing countries in the world. With microclimates defined by steep elevations, shifting weather patterns, and volcanic soil composition, each region produces a distinct profile.
Huila, located in the southwestern Andes, consistently ranks among the nation’s top regions thanks to its high elevations, smallholder expertise, and a strong culture of selective picking.
Pitalito, in particular, has become synonymous with clean, fruit-forward washed coffees that marry brightness with sweetness—an interplay that defines this lot.
VARIETY — CASTILLO
Castillo is one of Colombia’s most widely cultivated varieties, developed by Cenicafé as a resilient counterpart to traditional cultivars like Caturra and Typica. Its defining strength is its resistance to leaf rust (roya), a disease that once devastated farms across the country. This resilience allows producers to maintain yields, protect their livelihoods, and continue investing in quality-driven practices.
While Castillo was initially known more for its agricultural advantages than cup profile, the variety has rapidly evolved in the specialty market. When grown at high elevations—with selective picking and careful processing—it reveals a clean, structured cup with bright acidity, layered sweetness, and clarity that rivals more delicate, heirloom varieties.
In Pitalito, Castillo thrives in cool mountain microclimates and volcanic soil, producing coffees with red-fruit acidity, sugar-coated sweetness, and a smooth, balanced finish. Its adaptability and improving cup quality make it an essential part of Colombia’s modern coffee landscape.
PROCESS — WASHED
This lot follows the classic Colombian washed process that Pitalito is known for. Ripe cherries are depulped the same day they are harvested, then undergo a controlled fermentation of 18–36 hours depending on temperature. After fermentation, the parchment is washed thoroughly with clean mountain water to remove residual mucilage.
The washed method brings forward crisp acidity, refined sweetness, and a clean finish—an ideal expression of Huila’s elegant flavor profile.
DRYING — RAISED-BED DRIED
Drying is performed on elevated beds or rooftop patios, where parchment is turned frequently for even airflow and slow moisture loss. Shade coverage during peak sun protects sugars and preserves structure.
This style of drying enhances longevity, clarity, and sweetness while retaining the coffee’s bright, fruit-driven character.
HARVEST — COLOMBIA
Colombia’s harvest calendar is unique due to its diverse topography and proximity to the equator. Across its five main growing regions, harvests occur nearly year-round. Each region follows reliable, staggered cycles, allowing for consistent access to fresh crop coffees throughout the year.
ROASTING — PROBAT P25
Each batch is roasted on our Probat P25 and monitored through Cropster to maintain curve consistency within ±2°C. This approach highlights the coffee’s core attributes: crisp apple acidity, brown sugar depth, and a fudge-like sweetness that carries through the finish.
The roast is kept slightly beyond light to preserve acidity while allowing sugars to fully develop into a balanced, polished cup.
ROAST LEVEL — AGTRON SCALE
WHOLE BEAN AGTRON: #70
ROAST LEVEL: MODERATE
Designed to emphasize sweetness, structure, and clarity—showcasing the signature Huila balance of fruit, sugar, and gentle citrus highlights.
PREFERRED EXTRACTION
Filter & Espresso
This coffee excels across multiple brew methods. As a filter coffee, expect a structured cup with apple brightness and brown sugar sweetness. As an espresso, it produces a syrupy, balanced shot with notes of fudge, citrus, and pecan-like depth.
Extraction should aim for balance: acids and salts first, sugars next, bitters last. Grind adjustments play a crucial role—too fine leans bitter; too coarse trends sour.
BREW GUIDE — HARIOV60 & CONE
OVERVIEW
Brewer: Hario V60 with Cone Filter
Coffee: 25g
Water: 400g at 205°F (96°C)
Ratio: 1:16
GRIND
Target Size: 600 µm (medium)
Texture: Medium (slightly coarser than Origami)
| Grinder |
Setting |
| Mahlkönig EK43 |
9 |
| Fellow Ode Gen 2 |
4 |
| Comandante C40 |
20 |
| Baratza Encore |
15 |
RECIPE
0:00 — Bloom with 50g
(Gently swirl to fully saturate. Rest 30 seconds.)
0:30 — Spiral pour to 160g
0:45 — Spiral pour to 220g
1:05 — Spiral pour to 280g
1:30 — Spiral pour to 340g
2:00 — Final spiral pour to 400g
Allow to fully drain.
Total Brew Time: 3:30–3:40
PROFILE
Balanced structure, bright acidity, layered sweetness, and a clean finish with refined clarity.
