The Pitalito municipality is humid, and the temperature is usually between 18-21c. The coffee beans are washed process and harvested between September-December.
In this coffee. you'll find notes of milk chocolate. stone fruit. almond, and green apple, with a bright acidity and medium body perfect for espresso or filter coffees.
Notes: Milk Chocolate, Almond, Citrus, Dried Fruit
Pour‑over
Grind: Medium (similar to a table salt grind)
Ratio: 1:15–1:16 (e.g., 20 g coffee to 300–320 ml water)
Water temp: 92–96 °C (238–225 °F)
Flow: Start with a bloom (30 s), then pour in steady, circular motions.
Extraction time: ~3–4 min total.
This will highlight the chocolate and caramel sweetness while keeping the fruit acidity bright roasterradar.com+1.
Espresso
Grind: Fine
Dose: 18–20 g
Ratio: 1:2 (36–40 ml yield)
Temp: 90–94 °C
Time: ~25–30 s
The slightly higher dose and shorter time will emphasize the body and sweetness, with the medium roast delivering a balanced, smooth espresso