This coffee presents a smooth and creamy profile, with top notes of milk chocolate, cashews and persimmon. As it cools, nuances of peach, peanut butter and a touch of panela emerge, adding a layer of natural sweetness. Its dense body makes it a versatile choice, ideal for both espresso and filter, highlighting its complexity and richness.
This lot of coffee was produced by 15 women producers from the region of Huila, Colombia, members of Asobombo. They are certified organic and are dedicated to producing high quality specialty coffees through careful cultivation and processing.
They continue to invest with the profits from their coffees to improve their farms and processing infrastructure and are always looking to learn new processing techniques to improve overall quality.
In Pitalito, farms tend to be a bit larger than in other regions of Colombia. Most farms here are between 3 and 5 hectares, compared to 1 to 3 hectares in other regions.
Most of the families living in Pitalito today migrated from Nariño in the 19th and 20th centuries. Nariño used to be much more densely populated than Huila, but many people migrated to Pitalito in search of fertile and affordable land.
In addition to coffee, many farmers in Pitalito also grow sugar cane. Asobombo helped community members build mills where farmers can process sugarcane into panela, a typical raw sugarcane product that is common in rural Colombia.
Process
The women who contribute to this lot and their families selectively pick ripe red cherries and process them on their farms. They pulp the cherries in small hand-crank pulpers and ferment them in tanks for 12 to 36 hours. After fermentation, the parchment is washed with clean water and left to dry on parabolic beds, canopies or patios. They rake the parchment frequently to ensure uniform drying.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Opus to number 8I
Recommended mineral water: Lanjarón
We used 16.5 grams of coffee per 260 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until we reach 260 grams. The total infusion time should be 3:00 minutes, achieving with this recipe a TDS of 1.31% and an extraction percentage of 19.55%.
