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.

This coffee transforms across the roast spectrum, moving from tropical fruit brightness to maple syrup sweetness to marzipan depth depending on where you take it. At light roasts, it leans into tangerine and tropical fruit, layered over a base of honey and red apple that keeps it bright and juicy. Moving into medium, the tropical fruit character rounds out into maple syrup sweetness, with red apple and raspberry brightening the cup alongside turbinado sugar and almond for a fuller, more caramelized profile. Into medium-dark, brown sugar and tropical fruit shift toward dark brown sugar and marzipan-like nuttiness, with stewed red apple adding sweetness. By dark, roasted walnut and dark chocolate take over, rounding out the coffee's journey from bright and juicy to deep and nutty.

Elevation: 1400-1800 MASL

Processing Method: Washed

Cultivar: Caturra, Castillo, Bourbon, and Colombia

Tasting Notes: Marzipan, Tropical Fruit, Maple Syrup

Impact: Conventional and Womens Lot

Guaranteed safe checkout