Organic Colombian | Huila Asobombo
Cupping Notes: This coffee has a well-balanced acidity, a delicate body, rich, nutty and sweet. It starts off sweet and with slight notes of tart fruit and finishes with a bittersweet, dark-cocoa note.
Story of the Farm:
The Huila region is home to some of Colombia's top coffee and is located in the south of the country, where the three cordilleras or mountain range merge. Huila is surrounded by Tolima, Cauca and Narino which together comprise the Southern growing region. The south of Colombia sits closer to the equator, and coffee is grown at higher altitudes.The Andes Mountains run through the department of Huila, Colombia, which is also home to the Nevado del Huila volcano. The area's resulting mineral-rich soil and microclimates contribute to a higher acidity, distinctive and celebrated cup profile that's typically juicy, fruity and complex, with a rich, full body. Huila received Denomination of Origin in 2013 due to the fruit and caramel notes, sweet acidity, and intense aromas characteristic of its coffees.
Whilst Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from the region are the growers themselves. Coffee farming within the region is overwhelmingly small-scale where approximately 80% of producers from Huila farm their coffee on less than 3 hectares of land. These small farms are tended by individual families and labor only very rarely being contracted out, which leads to more thorough and intensive management practices and great pride in the final product – which is, itself, an extension of the family.
Asobombo is a young association founded by experienced producers in the municipality of Pitalito, located in Huila’s southwest. The organization was formed by 50 coffee producers who banded together in order to attain - as a group - what most of them had tried but failed to accomplish independently for a very long time: economic sustainability through long term specialty programs.
Here, coffee is grown under old, huge cotton-silk shade trees called Ceibas and crops are harvested from April to June and from October to December. Farm elevations are generally 5200 to 6000 feet. Ripe cherries are hand picked, mostly by women from the region, then wet processed using traditional fermentation, washing with pure mountain water using a series of canals, and sun-drying on patios. In short, these producers oversee the transformation of their coffee cherry to dried parchment, which is a real benefit, allowing the farmer to determine how their coffee is handled, sorted and prepared, every step of the way.
Their efforts have been rewarded with a Rainforest Alliance Certification, one of the most demanding sustainability seals and Fair Trade. The positive impact to the preservation of this regions’ biodiversity is substantial. They work closely with neighboring plantations to raise the awareness of the importance of Organic and Rainforest certifications, which impacts both the workers and the land.