Coffee Stories: Colombia - El Pitalito

Quality Over Speed and Care Over Convenience

In specialty coffee, everything begins with ripe cherries. Without them, quality simply cannot exist. This particular harvest is guided by a standard shared across the specialty coffee world. Only fully ripened cherries are picked by hand, because under SCA cupping standards, a coffee must score over 80 points to be considered specialty coffee. It means returning to the same trees multiple times and choosing care over efficiency. El Pitalito is cultivated with this principle at its core, knowing that great coffee is not created later at the roaster or brewer, but in the field, one ripe cherry at a time.

Washed Process and Precision After Harvest

Once ripe cherries are harvested, El Pitalito follows the washed process, a method widely valued in specialty coffee for its clarity and consistency. The fruit is removed from the cherry shortly after picking, and the coffee is fermented in water to break down the remaining mucilage (fruit) and complex sugars then being fully cleaned before drying. As opposed to the natural process where complex sugars are allowed to develop (Mexico - Finca Fatima). The washed process highlights the inherent qualities developed during cultivation rather than masking them with fermentation driven flavors.

El Pitalito Invites You

Our single origin Colombia - El Pitalito represents what specialty coffee strives to be. Enjoyed one sip at a time, this coffee connects you to the broader culture of specialty coffee. From ripe cherries in the field to careful washing, El Pitalito reflects a shared commitment to quality that begins long before brewing and continues in every cup.