Colombian Pitalito Caturra Double Fermentation – Green Coffee

ASOBOMBO, a collective of 170 passionate smallholders in southern Huila, Colombia, is transforming coffee production through innovative practices and generational expertise. Combining rich traditions with cutting-edge techniques, these producers deliver coffee that reflects the vibrant character of their region.
At the heart of ASOBOMBO’s process is double fermentation, a meticulous method that enhances the coffee’s complexity and clarity. After harvesting, ripe cherries undergo an initial fermentation period to unlock their natural sugars and acids. Once de-pulped, the beans are fermented again to refine their flavor profile before being carefully washed and sun-dried. This process amplifies the coffee’s brightness and ensures a clean, consistent cup.
Grown in nutrient-rich soils nourished by the Magdalena River and the Cascada Saito de Bordones waterfall, ASOBOMBO coffee thrives at high altitudes, resulting in an exquisite flavor profile. Expect a vibrant cup with zesty citrus notes, layers of sweet tropical fruit, and floral highlights, perfectly balanced by a silky body and a crisp finish.
Led by a progressive team of five, ASOBOMBO empowers its producers—nearly half of whom are independent women—with the tools to innovate while honoring the customs passed down through generations.

Experience the remarkable craftsmanship of ASOBOMBO coffee, where double fermentation and tradition combine to create an unforgettable coffee experience.