A coffee with a chocolate and tropical fruit fragrance. Very fresh with the first sip, with a well-integrated acidity of citrus fruits such as orange and naranjilla, and an unctuous and very sweet body with notes of chocolate, cocoa and agave syrup.
This lot was produced by 15 female members of Asobombo who live and farm in Huila. They are Organic certified and dedicated to producing high-quality specialty coffees through careful cultivation and processing.
They continue to invest their premiums from their coffee into improving their farms and processing infrastructure and they’re always looking to learn new processing techniques to improve overall quality.
In Pitalito, farms tend to be slightly larger than 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 immigrated 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 affordable, fertile land.
In addition to coffee, many producers in Pitalito also grow sugarcane. Asobombo helped members communities build mills where farmers can process sugarcane into panela, a typical raw sugarcane product that is common in rural Colombia.
Process
The women contributing to this lot and their families selectively handpick ripe, red cherry and process it on their farms. They pulp cherry on small handcrank pulpers and ferment it in tanks for 12 to 36 hours. Following fermentation, parchment is washed in clean water and laid in parabolic beds, marquesinas or patios to dry. They rake parchment frequently to ensure even drying.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
20 gr in
42 gr out
35 seconds
Machine: La Marzocco, Micra
Grind: Mythos one
Recommended mineral water: Lanjarón
TDS and extraction percentaje: 10,04 / 21,96%
