THE BEANS

Producer: Small-scale producers
Origin: Pitalito, Huila
Process: Natural
Variety: Caturra
Altitude: 1,300 – 1,900 meters above sea level (masl)
Tasting notes: Notes of raspberry, peach, chocolate, and *panela* (unrefined cane sugar). Mellow and smooth.

LOT HISTORY

This lot comes from a selection of small family farms located in the municipality of Pitalito, in the southern part of the Huila department—one of Colombia’s most renowned coffee-growing regions, celebrated for the quality of its specialty coffees.

The producers are members of Cadefihuila, a cooperative with over 60 years of history that brings together more than 3,500 coffee farmers across 28 municipalities in the department. Caturra is a natural mutation of the Bourbon variety, first identified in Brazil. It is characterized by its compact stature, short internodes, and high yield—traits that have facilitated its spread throughout various coffee-growing regions in Latin America.

The process begins with the selective harvesting of coffee cherries at their peak ripeness. Afterward, the cherries are sorted to remove any defective fruit, ensuring the quality of the lot.

In this process, the cherries are dried whole, retaining the pulp and mucilage that surround the bean. During this stage, the coffee undergoes a natural fermentation, while its moisture content is gradually reduced through controlled drying. Once the appropriate moisture level is reached, the dried cherries are milled to remove the outer layers, yielding green coffee beans.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly—to highlight the vibrancy of each origin, allowing you to enjoy its full flavor, regardless of your brewing method. This means that these light roasts can also work well as single-origin espressos, allowing you to enjoy the coffee using either brewing method while experimenting with your recipe with greater precision.

We provide these guidelines to help you develop your own recipe; however, please keep in mind that the ideal approach may vary depending on the machine, grinder, and water* you use.

The Osorio family recommends letting your coffee beans rest properly. Degassing is essential for achieving a cleaner, more flavorful cup. We suggest resting your espresso coffee for 10 days, and your filter-brew coffees for at least 14 days. Have fun exploring how the flavor of your coffee evolves!

ESPRESSO

Coming soon!

FILTER

Coming soon!