Pitalito Especial comes to us from Huila, Colombia, in the heart of the Colombian Andes. Grown by small-scale producers on farms averaging less than three hectares, the coffee is primarily made up of Caturra, Bourbon, and Castillo varieties.
After harvest, the coffee is fermented for 24 to 36 hours before being fully washed. The region's high elevations and cool mountain conditions, combined with careful processing, produce a rich and balanced cup with deep sweetness and notes of orange, brown sugar, and praline.
Pitalito Especial comes to us from Huila, Colombia, in the heart of the Colombian Andes. Grown by small-scale producers on farms averaging less than three hectares, the coffee is primarily made up of Caturra, Bourbon, and Castillo varieties.
After harvest, the coffee is fermented for 24 to 36 hours before being fully washed. The region's high elevations and cool mountain conditions, combined with careful processing, produce a rich and balanced cup with deep sweetness and notes of orange, brown sugar, and praline.
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