Tasting Notes: Caramel, tangerine, red apple. Buttery body.
Farm – Independent Farmers of Pitalito
Altitude – 1500 – 1750 MASL
Location – Huila
Variety – Caturra and Castillo
Harvest – November – January and June to August
Process – Fully washed with a dry fermentation period of at least 26 hours. The coffee is then sun and air dried in parabolic driers, on patios and raised beds.
This coffee is the result of a community project of independent farmers in the municipality of Pitalito in Huila, Colombia.
The name ‘Picos Blancos’ translates to ‘white peaks’ – the town is surrounded by ancient oak forests and a rocky range of towering white mountain peaks.
The coffee farmers of Pitalito have been able to improve their lives through community, conservation and better farming practices. Their labour and passion have paid off – this amazing coffee combines all those mouthwatering qualities you hope for in a coffee from this origin!