COLOMBIA - ASOBOMBO

Grupo Asociativo El Bombo Pitalito Inza, or Asobombo, was founded by Luis Alfredo Diaz to increase market access and attain fair, sustainable prices for their coffee. This lot was produced by 85 female members of Asobombo who live and farm in Huila. Asobombo’s Women’s Group is focused on strengthening gender equity and creating more opportunities for women and their families to learn about balanced diets, resource allocation and coffee quality improvement. They continue to invest the premiums from their coffee into improving their farms and processing infrastructure and they’re always looking to learn new processing techniques to improve overall quality. This coffee was grown using organic practices by certified organic producers at origin.

Colombia Asobombo has distinct notes of dark cherry and chocolate, complemented by a creamy body. Across all roast levels, layers of chocolate emerge—from milk to dark—while red fruit shines most prominently as maraschino cherry, with subtle hints of pomegranate and raspberry. An overarching sweetness beautifully balances its dense body. At light roast, the cup is expressive, highlighting milk chocolate, maraschino cherry, citrus, and honey. The medium roast balances body and acidity, rounding flavors from honey to brown sugar. The medium-dark roast showcases dark chocolate, rich dark cherry, toffee, and molasses. Even dark roast maintains a subtle fruit essence, though chocolate and molasses take center stage, supported by a full, luxurious body. This coffee is a versatile player, equally capable of producing an excellent espresso with a heavy crema, or a diverse, flavorful batch brew.

Elevation: 1400-1800 MASL

Processing Method: Washed

Cultivar: Bourbon, Castillo, and Cataui

Tasting Notes: Maraschino Cherry, Dark Chocolate, Nougat

Impact:

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