What is more comforting than a classic Columbian coffee? Colombian coffee has earned its reputation for a reason. It’s smooth, balanced, and approachable, the kind of coffee you can drink every day and never get tired of. Our Colombian offering is no exception, and it’s one of the most versatile coffees we roast.
Pitalito, located in the Huila region of Colombia, is known for its humid climate and steady temperatures, and grown anywhere between 1,500- 1,800 meters. This area provides ideal growing conditions for Colombian Supremo green coffee beans. These carefully selected Colombian Supremo green coffee beans showcase the best of what Huila has to offer and is sourced from a blend of small, local farmers with different diverse micro climates. These factors help create a cup that’s well-rounded and clean, with a balance that appeals to both new coffee drinkers and seasoned enthusiasts.
With washed coffee, you’ll notice the flavors more cleanly in the cup. Flavors of milk chocolate, layered with caramel, vanilla, and roasted almond flavors, with a heavy, but still smooth body that doesn’t leave a harsh bitterness on the finish. It’s not overpowering, and it’s never boring. Just a solid, dependable cup that shines no matter how you brew it.
We roast this coffee to highlight the natural sweet chocolate and caramel flavors rather than pushing it too dark and roast out what makes this coffee shine. By keeping the roast carefully controlled, we preserve sweetness and clarity while avoiding bitterness. The result is a coffee that’s comforting, flavorful, and easy to enjoy.
This Colombian coffee is perfect if you:
- Want a smooth, everyday coffee
- Prefer balanced flavors over intense acidity
- Brew with drip, pour-over, French press, or espresso
If you’re looking for a coffee that checks all the boxes and works in almost any situation, this one is a great place to start.
Brew Tips & Techniques
This coffee performs well across just about every brew method—drip, pour-over, French press, espresso, and cold brew.
Pour Over & Drip Coffee
How strong do you like your coffee?
Because this coffee has a heavy body, we recommend starting at a 1:17 ratio.
- 1:18 still produces a full-bodied cup without becoming watery
- 1:16 delivers a stronger cup with more intensity
Brew temperature: 200–203°F
Espresso
Our go-to recipe is 18g in, 36g out.
This produces deep chocolate and vanilla flavors with a syrup body.
- Target extraction time: 21-23 seconds to bring out the sweetness
- Longer extractions tend to introduce bitterness
French Press
- Ratio: 1:18
- Grind: Coarse (roughly 80% or higher on most grinders)
Add hot water (200–203°F) and let the slurry sit untouched for 5 minutes.
At 5 minutes, gently break the crust with a swirl, then let it sit for another 5 minutes.
Slowly press and pour.
A common belief is that 10 minutes leads to over-extraction, but with immersion brewing, this isn’t the case. The result is a full, balanced cup.
Cold Brew
We recommend a 1:10 ratio to make a concentrate, then dilute to taste.
- Grind: Very coarse (90% or higher)
- This method brings out a completely different side of the coffee
Expect a very chocolate-forward cup with creamy almond notes—almost like chocolate milk. A vanilla cold foam pairs especially well and makes this a perfect summer drink.
For best results, we recommend a short bloom:
- Add about 300g of water at ~120°F to saturate the grounds
- Let bloom for 2 minutes
- Add ~1000g room-temperature water
- Brew at room temperature for 18–24 hours