About the Coffee
- FLAVOR: Bittersweet Chocolate, Amaretto, Cherry, Grape, Pear
- BODY: Medium
- ACIDITY: Medium
- PROCESS: Washed
The ASOBOMBO association is made up of 170 young producers bent on bringing generational change to Huila’s coffee community. Nearly half of them are women, and they all work together as one to strengthen their land with both traditional customs and modern approaches to agriculture. Their smallholder farms are nestled in the south of Huila, near the majestic Salto de Bordones waterfall, at altitudes ranging from 1600 to 2000 masl.
ASOBOMBO is headed by a team of five, dividing their work into representation, management, and quality control. Empowerment and independence are at the forefront of ASOBOMBO’s model, and they focus on agricultural guidance to develop better agronomy and fermentation practices. The producers are committed to organic agriculture as the pathway to achieving their dreams of high-value coffee and farm sustainability. With certification premiums, participating farmers can receive an average of 35% more income for their coffee.
This washed organic coffee is a regional showcase that includes Caturra, Colombia, Pink Bourbon, and Geisha varieties. A combination of sun-drying and mechanical drying is necessary for Huila’s humid climate, influenced by the Andes Mountains that envelop the valley.
The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – often award-winning – coffee, Huila is also celebrated for its distinct cup profiles that feature bright acidity, sweetness, and fragrant aroma. As the largest specialty coffee producing department in Colombia, Huila’s nutrient-rich volcanic soil bears highly anticipated coffee each year for the global market.