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Origin: Huila, Pitalito, Colombia
Tasting Notes: Dark Chocolate, Caramel, Cherry, Vanilla, Roasted Almond
Acidity: Medium
Process: Washed (Fully Washed)
Elevation: 1,670–1,950 masl
Variety: Typica, Caturra, Castillo
Huila Pitalito is a single-origin Colombian coffee grown in the high elevations of southern Huila. Pitalito is the second most populous municipality in the department, known for a humid climate and steady temperatures that provide ideal growing conditions. The coffee is named "El Tiple" after a traditional Colombian string instrument, representing a curated selection that highlights the region's diverse microclimates and flavor expressions. The proximity to the equator and rich volcanic soil result in a signature profile of fruit and caramel notes with intense aromas.
As steam rises from the first brew, this coffee reveals an enticing blend of fruit, chocolate, and roasted nuttiness. The cup opens with the richness of dark chocolate, followed by cherry and a subtle lift of vanilla. Creamy roasted almond carries through the body, giving the cup a luxurious mouthfeel. The finish brings a refreshing interplay between bergamot and cherry, creating a medium yet lively acidity. The washed processing method ensures clarity and structure, allowing these deep flavors to express themselves cleanly.
This coffee is sourced from various small, family-owned farms in Pitalito. These smallholders are dedicated to producing high-quality beans in a region celebrated for its delicate cup profiles, bright acidity, and fragrant aromas.
Light Roast: Highlights cherry brightness with vanilla aromatics, preserving the unique terroir.
Medium Roast: Balances dark chocolate and caramel with cherry sweetness and a nutty creamy body.
Dark Roast: Emphasizes dark chocolate and roasted almond for a bold, full mouthfeel.
Supremo The Supremo classification signifies that the green coffee has a screen size of 17, meaning the beans have passed through a sifter with holes 18/64 inch wide. In Colombia, larger-sized beans are often correlated with higher quality.
You will love it because it produces cherry flavors that evolve with every sip. The dark chocolate reinvigorates the senses while the cherry notes are pronounced keeping it very interesting. Because specialty coffee is alive, you will notice how the cup changes as it cools, revealing complex layering and a distinctive profile that is a pleasure to come back to time and again.
Join us in creating these meaningful moments, enjoyed one delicious sip at a time.
Origin: Huila, Pitalito, Colombia
Tasting Notes: Dark Chocolate, Caramel, Cherry, Vanilla, Roasted Almond
Acidity: Medium
Process: Washed (Fully Washed)
Elevation: 1,670–1,950 masl
Variety: Typica, Caturra, Castillo
Huila Pitalito is a single-origin Colombian coffee grown in the high elevations of southern Huila. Pitalito is the second most populous municipality in the department, known for a humid climate and steady temperatures that provide ideal growing conditions. The coffee is named "El Tiple" after a traditional Colombian string instrument, representing a curated selection that highlights the region's diverse microclimates and flavor expressions. The proximity to the equator and rich volcanic soil result in a signature profile of fruit and caramel notes with intense aromas.
As steam rises from the first brew, this coffee reveals an enticing blend of fruit, chocolate, and roasted nuttiness. The cup opens with the richness of dark chocolate, followed by cherry and a subtle lift of vanilla. Creamy roasted almond carries through the body, giving the cup a luxurious mouthfeel. The finish brings a refreshing interplay between bergamot and cherry, creating a medium yet lively acidity. The washed processing method ensures clarity and structure, allowing these deep flavors to express themselves cleanly.
This coffee is sourced from various small, family-owned farms in Pitalito. These smallholders are dedicated to producing high-quality beans in a region celebrated for its delicate cup profiles, bright acidity, and fragrant aromas.
Light Roast: Highlights cherry brightness with vanilla aromatics, preserving the unique terroir.
Medium Roast: Balances dark chocolate and caramel with cherry sweetness and a nutty creamy body.
Dark Roast: Emphasizes dark chocolate and roasted almond for a bold, full mouthfeel.
Supremo The Supremo classification signifies that the green coffee has a screen size of 17, meaning the beans have passed through a sifter with holes 18/64 inch wide. In Colombia, larger-sized beans are often correlated with higher quality.
You will love it because it produces cherry flavors that evolve with every sip. The dark chocolate reinvigorates the senses while the cherry notes are pronounced keeping it very interesting. Because specialty coffee is alive, you will notice how the cup changes as it cools, revealing complex layering and a distinctive profile that is a pleasure to come back to time and again.
Join us in creating these meaningful moments, enjoyed one delicious sip at a time.