Columbia Huila Pitalito El Tiple Excelso (Medium Roast)

Green Profile

    Milk Chocolate, Almond, Citrus, Dried Fruit

Roasted Profile:

    On the Nose: Milk Chocolate, Baking Spice and Tart Fruit

    On the Palate: Velvety Smooth with Notes of Chocolate and Brown Sugar

-Body: Medium

-Acidity: Medium

-Process: Washed

-Variety: Typica, Caturra, Castillo

-Altitude: 1670-1950 MASL (5400-6300 approximate feet above sea level) 

About the Coffee:

The Colombia Coffee Federation classifies and evaluates green coffee quality by screen size and the number of defects present in a sample. In Colombia, green coffee beans are considered specialty if it scores above 80 points, has zero primary defects, and has no more than five secondary defects in a 500g sample.

The Excelso classification signifies that the green coffee has a screen size of 14. That means the beans have passed through a sifter with holes that are 14/64 inch wide. Larger-sized beans are often correlated with higher quality, although screen size is not the only indicator of coffee quality.

Another classification for coffee quality is European Process (EP). This indicates that there are no more than four defects per 1,000 coffee beans and is part of the sorting process that the coffee goes through before it’s packed and shipped.

About the Farm:

This coffee is named for the Tiple instrument, which is used in traditional Colombian music. El Tiple is Genuine Origin’s way of making crowd-pleasing Colombia green coffee more accessible to roasters as 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..

About the Process: 

For AMCOS groups, cherries are delivered the same day to a Coffee Processing Unit (CPU), where they are inspected, sorted, and pulped immediately. The pulped coffee is fermented in tanks for up to 72 hours, depending on temperature and condition. After fermentation, the coffee is washed with clean water and dried on raised beds for up to 14 days.

For home processing, farmers use hand pulpers to depulp cherries on the farm. The coffee then ferments for up to 72 hours, is washed, and dried on raised beds for 10-14 days before being delivered to AMCOS collection centers. All parchment is ultimately transported to a dry mill for storage, grading, and preparation for export.

For larger quantities please contact us.