Colombia
Huila — Pitalito / Inzá
"Maraschino cherry, dark chocolate, nougat · creamy body"
- Altitude
- 1,400–1,800m
- Varietals
- Bourbon, Castillo, Caturra, Colombia
- Process
- Washed
- Harvest
- October
The story
Behind the bag.
Asobombo's members run the supply chain themselves — from cherry picking through wet milling and quality control. The result is a consistent organic Colombian that holds up beautifully as either espresso or batch brew.
Light roasts lean milk chocolate and citrus; medium-dark develops dark chocolate and toffee. Pulls heavy crema as espresso.
Sustainability practices
How this coffee is grown.
- Certified organic
- Women-owned cooperative model
Challenges & opportunities
Organic certification adds cost; Asobombo offsets it with direct-trade premiums.
Why we work with them
A women-owned organic Colombian aligns directly with our sourcing thesis. Premium reliable.
Now in stock
Single origins from our shelves.
Origin-explorer subscription
Want coffees like this on rotation?
Our subscription rotates origins, processes, and roast levels — so you're always tasting something new from a real producer with a real story.
More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.