Colombia El Bombo Organic
|70 KG BAG
About This Coffee
Association El Bombo (Asobombo) is a small co-operative esbalished around 5 years ago, though members have been cultivating organically for around 20 years now. Located in Bombo village in Pitalito (South Huila), Asobombo is committed to sustainability, organic farming and high differentiation of coffee.
|Pitalito, South Huila
|Association El Bombo
|Castillo, Caturra, Colombia
|COL CA WA EXCO EP10
|70 KG BAG
|Grain Pro / Ecotact
The region of Pitalito in South Huila is the largest producer of coffee in Colombia. Known for its highlands and favourable climate, the region has produced multiple cup of excellence winners and is recognised worldwide for its high quality production. With its high altitude and rich volcanic soils, Pitalito coffees are characterised by a distinct acidity with notes of stone fruit, chocolate and caramel.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others.
Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.
This coffee uses a traditional washed process. Ripe coffee cherries are selected and then pulped to remove the fruit. The coffee is then fermented for 24-36 hours to break down the sugary mucilage and improve the cup. After fermentation the coffee is washed thoroughly to remove the mucilage and then dried in parchment for 10-15 days on patio and raised beds. Once the coffee has reached the optimal moisture content it is rested, before being transported to the dry mill for hulling, sorting and grading. It is finally bagged in GrainPro for export.
- Subregion Pitalito, South Huila
- Producer Type Cooperative
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Castillo, Caturra, Colombia
- Min Growing Altitude 1650m
- Max Growing Altitude 2100m
- Screen Size 15 Up
- Co-Op Association El Bombo
- On Sale No
- Top Lot No
- Price Per Kg £6.50
- Status Spot
- Certifications Organic certified
- Coffee Grade COL CA WA EXCO EP10
- CTRM Contract Number P8001817-1
- Origin Colombia
- Warehouse Vollers Group Uk