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.

For this natural process, the cherries harvested are manually selected, only ripe berries, and oxidized for 18 hours at an average ambient temperature of 25°C. Anaerobic fermentation in bags or barrels for 70 hours. At an average temperature of 16 and 18°C. The coffee is transferred to tanks for 28 hours of oxidation, allowing it to reach a maximum temperature of 42°C.

The cherry coffee is taken to 50 kg bags to initiate an anaerobic fermentation for 30 hours at an average temperature of 16 and 20°C (64 and 68°F). The coffee is transferred to tanks immersed in water at 45°C, adding leachate from the previous harvest and recirculating the leachate for 18 hours. Drying begins in canopies at a maximum temperature of 32°C. The drying process is interrupted at 18% humidity and the coffee is transferred to black bags in a cellar without light and left to rest for 60 hours before continuing with the drying process until 11% humidity of the kernels is obtained.

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.