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Colombia - Huila Pitalito

Colombia - Huila Pitalito

Buraca Roasters

About This Coffee

This single-origin coffee comes from the Pitalito region in Huila department, Colombia, sourced from the Cadefihuila cooperative with 3,500 members across 28 municipalities. The coffee is produced by small farmers owning two to three hectares, working with their families on harvesting, processing, and drying. Traditional washed processing is used with 100% sun-drying. The coffee features a chocolatey and fruity profile with notes of caramel, fruit, and flower, very sweet and smooth with medium body and medium acidity.

Origin

Pitalito (Colombia)

Flavor Notes

Chocolate, Caramelized, Grapefruit, Flower

Roast Level

Processing

Washed

Typology

BR

Buraca Roasters

Buraca Roasters brings over thirty years of roasting experience and three generations of relationships with individual coffee farmers to its operation in Lisbon, a depth of history that began in commercial coffee before the team made a deliberate transition into specialty roasting that now defines everything the company produces. The roastery operates daily, profiling each coffee to maximize its unique qualities and delivering it fresh, with a sourcing network built on long term partnerships with producers who are committed to sustainable agricultural practices and fair labor rights. Buraca sources from origins as diverse as the volcanic soils of Guatemala and the mountain farms of Ethiopia, and roasts to extract the natural flavors of every bean so that customers can taste the genuine difference between regions, altitudes, and processing methods rather than a uniform house style. Every coffee carries complete traceability so customers can find out exactly where, how, and by whom their beans were produced, and the roastery ships throughout Portugal and Europe with a money back guarantee that reflects genuine confidence in the product. Buraca Roasters occupies a distinctive position in Portugal's specialty landscape as a family operation whose generational knowledge of coffee sourcing predates the specialty movement itself, giving it a network of farmer relationships that newer roasteries cannot easily replicate.

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