Colombia
Excelso Carambolo
Pitalito
Huila
1700-1900masl
Fully washed

Peach, lychee, and crisp apple.

From Pitalito in the Huila region comes a pretty special brew, the Excelso Carambolo. Grown at altitudes that are quite frankly, getting up there for Colombia, this lot is grown in a coffee goldilocks zone that sits between 1700 to 1900 masl (hand me my oxygen mask!).

Selecting from the selected: At Carambolo we start with selective picking. Any green or immature beans, overripe cherry, leaves, stems, and dirt are left behind. This is when things get serious. Beans from Carambolo Excelo undergo vetting like a VP candidate. Those that have passed selective picking and initial screening undergo further sorting scrutiny, with any beans that don't make the grade removed.

Oxidation 24: Producers at Excelso Carambolo discovered that a deliberate, methodical, and extended oxidation period enhances the coffee's flavours and in-cup clarity. By extending the oxidation period to 24 hours, producers allow natural enzymes to enhance the bean's unique aromatic compounds--have your nose ready the moment your beans hit the burrs!

Next, the cherry is de-pulped and the beans are washed in lots of fresh water to remove any remaining sticky mucilage. 

Consistency from start to finish: The final stage involves a controlled and homogeneous mechanical drying process. This method is a critical processing component and is more effective at stabilising the bean's moisture than traditional drying methods alone. Here consistency comes to the fore with lots from Carambolo being as exceptional as pre-shipment samples as they are at the end of their crop cycle.

Colombia Excelso Carambolo, part of Lohas’ High Cup Score (HCS) Regionals, stands out for its remarkable complexity and distinctive delicate notes. Carambolo is one of our favourite Colombian feature coffees of the year...and that's saying a lot as we have had some absolute crackers!