La Chiquita, Colombia, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Herbal, apple and caramel
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COFFEE PROFILE
Bright and sweet, this espresso from La Chiquita Colombia is a complex mix of fresh apple and smooth caramel, rounded out by a herbal finish.
| TASTES LIKE | Herbal, apple and caramel |
| ROAST | Espresso |
Story
Colombia’s Palermo Washed coffee highlights the country’s renowned coffee production, especially from the Huila region. The name “La Chiquita” translates to “The Petite” or “The Little One” in Spanish, reflecting its delicate nature. Grown at elevations of around 1,650 meters above sea level, the coffee thrives in the region’s ideal growing conditions. Producers like Diomed Montano Tovar employ careful fully Washed processing techniques to enhance the coffee’s natural characteristics. With rich volcanic soils and a favourable climate, the Huila region has a long history of coffee cultivation, playing a crucial role in Colombia’s status as a top coffee producer. Farmers in this area mainly cultivate varieties such as Castillo and Colombia, chosen for their resilience and excellent cup profiles. The ethos of these producers blends tradition with innovation, focusing on sustainability and continuous quality improvement to create a coffee that reflects the dedication and passion of its origin.
| PRODUCER | Diomed Montano Tovar |
| REGION | Palermo, Huila Department |
| VARIETAL | Castillo and Colombia |
| PROCESS | Washed |
| ALTITUDE | 1650 masl |
Origin
Palermo, Huila Department, Colombia
Coffee cultivation in Palermo, Huila, benefits from the region’s high-altitude terrain, volcanic soils, and ideal microclimates. Located between 1,600 and 1,900 meters above sea level, the area offers perfect conditions for growing premium Arabica coffee. The bimodal rainfall pattern ensures two harvests each year—one main harvest and a secondary "mitaca" harvest—providing a steady supply of fresh coffee.
Palermo primarily grows traditional and hybrid varieties such as Caturra, Castillo, Pink Bourbon, and Tabi. These varieties are selected for their disease resistance, cup quality, and adaptability to the local climate. The cultivation process combines traditional farming with modern processing techniques, with many producers using fully Washed methods to enhance clarity and sweetness.
Sustainability is key in Palermo, with an emphasis on soil conservation, organic fertilisation, and water-efficient processing methods. Many farmers also practice agroforestry, planting shade trees to protect the coffee plants and promote biodiversity.
