Colombia Huila Pitalito El Bombo Organic
This delightful blend from farmers in the small community of El Bombo showcases some of the best the Huila region has to offer. The varietals included are Bourbon, Caturra, Colombia and even Gesha. Their expert blending creates a smooth, rich cup with balanced notes of cocoa powder, cane syrup, ripe orange and a dash of clove.
Last year we gave this regional blend from ASOBOMBO Coop a try based on recommendations from our importer and we could not have been happier with it! This year’s harvest is even better so you can bet it’ll be a regular in our seasonal rotation. This expert blend includes bourbon, caturra, Colombia and even a bit of gesha varieties resulting in a clean cup with plenty of rich body, excellent balance and just a touch of florality. We noted cocoa powder, cane syrup, ripe orange and just a dash of clove in the cup as well. This compliment of flavors makes for a perfect fall cup! Best of all, it will take a variety of roasts well from light to dark, depending on which notes you want to accent most.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: September 23rd, 2022. US Arrival August 2022
Acidity & Brightness: Bright and fairly sweet
Balance & Finish: Well balanced with a clean finish
Body & Texture: Full bodied and rich with a creamy texture
Flavors: Orange, cane syrup, cocoa powder and clove
Grade: Excelso, grown at 1600 - 2100 masl
Processing: Organic
Processing: Fully washed and dried on patios and elevated tables inside solar dryers that provide protection from the rain
Grower: 230 producers organized around Grupo Asociativo El Bombo (ASOBOMBO)
Region: El Bombo, Pitalito, Huila, Colombia
Varieties: Bourbon, Caturra, Colombia, and Geisha
Recommended Roast Range: City+ to Full City+ (Light-medium to dark)
We like this coffee best at City+ to Full City+ (Light medium to medium-dark), Most roasters will have the best results at Full City (full medium) or between 1st and 2nd crack. Go slightly lighter to emphasize fruit and orange zest ending the roast at the tail end of 1st crack. You’ll also notice a touch of florality in these lighter roasts. Darker roasts ending at the first snaps of 2nd crack will emphasize chocolate and caramel with a bit more body, though you may bitter the chocolate to baker’s chocolate as you incorporate more roasty flavors.
Royal Coffee - "This traceable community blend with a vibrant regional profile comes from an association called Grupo Asociativo El Bombo (ASOBOMBO), which has 230 members with small farms in the community of El Bombo in the municipality of Pitalito. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors. An export Company called Mastercol provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods.”
