Our green coffee ranges > Our coffees > Coffee sheet TERROIR
THE TERROIR RANGETraceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quantity
Limited
Limited
Quantité
Limited
Limited
Education points
20
20
Chiva Bruselas
Pitalito
Huila
Colombia
Huila
Colombia
Species
arabica
Varietal
Red caturra , Colombia
Altitude
1530 - 1750 m
Harvest period
October to December
Process
Fully washed
Drying
Under greenhouses during 10 to 15 days
Sensory profile
« Strawberry, ananas and lemon notes for this cup. »
« Strawberry, ananas and lemon notes for this cup. »
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THE TERROIR RANGETraceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quality
Limited
Limited
Quantity
Limited
Limited
Education points
20
20
ABOUT
This terroir coffee comes from the micro region of Bruselas in Huila.
It is the result of work undertaken by several farmers, who produce less than 10 bags of coffee each. They take these bags to a washing station in Acevedo.
The Banexport team handles coffee exports and helps the producers. Agronomists also journey to the farms to meet them and to help them receive training, improve quality and develop over the long term.
This is a fully-washed coffee processed at a traditional beneficio. The Castillo and Colombia varieties are harvested every 22 days, the Caturra every 15. The cherries are de-pulped the very day they are picked. The coffee is washed three to four times in total, and fermentation lasts between 18 and 20 hours. It is dried in greenhouses.
It is the result of work undertaken by several farmers, who produce less than 10 bags of coffee each. They take these bags to a washing station in Acevedo.
The Banexport team handles coffee exports and helps the producers. Agronomists also journey to the farms to meet them and to help them receive training, improve quality and develop over the long term.
This is a fully-washed coffee processed at a traditional beneficio. The Castillo and Colombia varieties are harvested every 22 days, the Caturra every 15. The cherries are de-pulped the very day they are picked. The coffee is washed three to four times in total, and fermentation lasts between 18 and 20 hours. It is dried in greenhouses.
THE TERROIR OF PITALITO
Incredible coffees can be found throughout Colombia, but the Huila region and the Pitalito terroir are particularly remarkable in terms of quality and quantity.
Their reputation is now well established, and lots of the coffees from this region have won the Colombian Cup of Excellence.
The region is not a protected denomination of origin for nothing!
Rainfall
-
Temperature
-
Humidity
0.00
Shadow
-
Strengths
Bruselas terroir
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