230 producers organized around Grupo Asociativo El Bombo (ASOBOMBO)
Bourbon, Caturra, Colombia, and Geisha
El Bombo, Pitalito, Huila, Colombia
April – August | September – January
1600 – 2100 masl
Fully washed and dried inside solar dryers that provide protection from the rain
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? It is mind boggling if you think about terroir to processing and everything in between. And what about the human factor from farm management all the way through to brewing. But if you think about it, the backbone of Colombian offerings are regional blends cultivated in many parts on small family owned farms. It’s hard to pinpoint why some regional blends rise to the top each year but it sure is exciting when they do. This traceable community blend with a vibrant regional profile comes from an association called Grupo Asociativo El Bombo (ASOBOMBO), which has 230 members with small farms in the community of El Bombo in the municipality of Pitalito. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors. An export Company called Mastercol provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods.
* Photos provided by Royal Coffee