Colombia Pijaos, City+ (med+) Roast
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Colombia Pijaos, City+ (med+) Roast
Cupping notes: Grapefruit/Cashew/Bakers Chocolate
Varietal: Castillo, Caturra, Colombia
Region: Tolima & Huila
Altitude: 1,500-2,000 meters
Process: Washed
Sourced from high altitudes in the Tolima and Huila growing regions. The name honors the indigenous Pijao federation that historically inhabited the Tolima, Huila, and Quindío mountain regions.
The spread of coffee planting throughout Colombia in the early 19th century is attributed to a priest who made coffee planting a penance for his parishioners. It worked. Colombia is among the largest producer of coffee in the world, and was number two behind Brazil for decades. The Tolima growing regions is named after the Tolima district, which was home to Pijaos people before the Spanish arrived. The Pijaos were known among the Spaniards as fierce defenders of their homeland, which they called Dulima.
Brew it your way
Get the most from these beans
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Pour over
1:16 ratio, medium grind, bloom 30s, ~3 min total.
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French press
1:15 ratio, coarse grind, steep 4 min, press slow.
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Espresso
18g in, ~36g out, fine grind, 25–30s shot.
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Cold brew
1:8 ratio, coarse grind, steep 12–18 hrs, dilute.