Colombia
Gran Galope
Pitalito, Huila Washed 1400–2000 m Castillo Main crop: October–December · fly crop: June–August
This same green coffee
3 roasts, 3 different coffees
One sack, three profiles. What the roast changes is the balance of acidity, sweetness and body — the fruit doesn't disappear, it just steps back.
Whole bean
Take it with you — single-serve filter
A mug, hot water, two minutes. For travelling, the office, the mountains.
Most wanted
Take it with you
Colombia · Medium
Cartagena — single-serve drip bag
caramelised apple · dark chocolate · juicy pear
549 Ft / 11 g
Take it with you
Colombia · Light
Popayán — single-serve drip bag
fresh pear · juicy apple · bright orange
549 Ft / 11 g
Taste all three — 3 × 100 g, 5 990 Ft
It's the fastest way to find out which roast is yours.
This coffee comes from Huila, in south-western Colombia, between the central and eastern ranges of the Andes. The department grows something like a fifth of the country's coffee, yet four out of five of its producers work less than three hectares — this lot is built from ten to thirty such farms, cupped in Pitalito. Pear, cooked apple, cooked orange and dark chocolate, with juicy acidity and a sugary sweetness. When someone is starting out with specialty coffee, this is the one I put in their hands.
The producer
Excelso Gran Galope
Built from ten to thirty Huila smallholders, cupped and bought in Pitalito.
Pitalito, Huila — washed, between 1,400 and 2,000 metres. This is the easiest one on the shelf to love: fresh pear, juicy apple, a little orange. The medium roast is my wife's favourite — dark chocolate and sweet fruit in the same cup — and at home those two never run out at the same time. If someone is stepping up from supermarket coffee to specialty, this is the one I hand them: it asks nothing in return.
Bogotá
Pitalito, Huila