El Bombo | Colombia (Organic)

Pomegranate | Hazelnut | Cherry Pie

Altitude | 1650-2100 MASL

Process | Washed

Variety | Castillo, Colombia, Caturra


El Bombo is a small farmers association based in the Bombo village in Pitalito.  Although the organisation is two years old, the farmers of this village have been growing coffee with organic practices for fifteen years.

Pitalito is a region in South Huila famed for its high quality worldwide. It produces more coffee than any other region in Colombia. Pitalito's high altitudes, volcanic soil and ideal growing climate have contributed to its reputation for quality and the region has produced a number of cup of excellence winners over the years

After the coffee is pulped, it is fermented for 24-36 hours to break down the mucilage. This mucilage is then washed off and the beans are left to dry for 10-15 days, after which time they are sent to the dry mill for hulling, sorting and grading.

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