Pitalito Colombia Supremo Green Coffee Beans
Pitalito is the second most populous municipality in Huila, Colombia. The climate is humid, and temperatures usually range between 64 to 70 °F throughout the year except during May, June, and July, when the temperature dips to 54 to 58ºF
 
This coffee is named for the Tiple instrument, which is used in traditional Colombian music. El Tiple is a blend that explores Colombia’s distinctive micro-climates and flavor profiles. All the coffees were sourced from small, family-owned farms ranging in altitudes from 1,500-1,800masl.
 
Rich, milk chocolate notes are coupled with caramel, vanilla and roasted almond flavors in this coffee. A light touch of floral notes also brings the complexity up a notch. The medium body and acidity are perfect for those looking for a robust, sweet, satisfying cup.
 
The Huila Coffee Department
The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – and often award-winning – coffee beans, Huila is celebrated for its distinctly delicate cup profile, which features bright acidity, sweetness, and a fragrant aroma.
 
 Huila’s proximity to the equator and it is rich with volcanic soil. Coffee from Huila has a signature profile: fruit and caramel notes, sweet acidity, and intense aromas. Huila’s two harvests occur between September – December (main crop) and April – May/June (mitaca crop).
 
Washed Process Green Coffee
In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches its optimal moisture level.
 
 Washed processing has become widely popular, but, as its name suggests, can be highly water-intensive. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.
 
 Colombian Coffee
Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round is staggering. Coffee from Colombia is never dull, and with 16 coffee-producing regions along three mountain ranges and two harvests each year,