Location: Pitalito, Huila | Elevation: 1,850m
The Find:
We spent the morning cupping 14 separate micro-lots from the high-altitude ridges of Pitalito. While many were excellent, one specific lot of Sidra—a rare Ethiopian-Bourbon hybrid—exhibited a profile we haven’t seen since the 2024 harvest. This lot underwent a 48-hour “Cold-Fermentation” in sealed cherry, which preserved a high concentration of phosphoric acid. In the cup, this translates to a “sparkling” mouthfeel similar to fine champagne.
What makes this specific find a “Gem” is the sugar stability. We measured the Brix degree of the cherry at a staggering 24%, meaning the sweetness is deeply integrated into the cell structure of the bean. During the roast, this coffee should caramelize slowly, allowing those delicate floral notes of white currant and dried rose to stay intact rather than burning off. We’ve secured the entire 8-box micro-lot. It is currently resting in temperature-controlled grain-pro bags at our hub to stabilize the moisture at exactly 10.5% before it hits the Air-Bridge
-
Sensory: White Currant, Champagne, Dried Rose.
-
Status: 8 boxes reserved for the May Air-Bridge.