Pitalito is a Colombian municipality located in the southeast of the department of Huila. It lies on the Magdalena valley and on the vertex formed by the central and eastern Cordilleras. In this municipality coffee production is carried out by approximately 18,000 families that derive their livelihood and income from this agricultural activity.

The process of natural bourbon cider begins with a harvest at optimum maturity with brix degrees ranging between 24 and 26 degrees, we proceed to choose the cherry to separate the grains pinto and defective, the coffee is introduced in plastic tanks to make an oxidation (48 hours).

It continues with a balseo (to separate vain grains and impurities) and with this to lower the temperature of the mass. A thermal shock is made at a temperature of 50°C and it is introduced in sealed plastic baskets to initiate the anaerobic fermentation.

After this process, the cherries were taken to mechanical drying to dehydrate as much water as possible (approximately 12 hours) and then to solar drying (approximately 15 days), culminating these processes in which we reviewed the physical and sensory quality.

Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.

Delivery: We deliver daily from Monday to Friday in the country by express courier within 1-2 working days. For orders above 200 lei the delivery is free.