Chocolate, Berry, Sugar

Chocolate, Berry, Sugar

Item information

Classic: Pitayo

Item information

Huila, Colombia


Variety: Caturra, Colombia, Castillo

Processing: Washed

Origin: Huila, Colombia

Producers: Coocentral

Altitude: 1800m

Coocentral is the main coffee growers cooperative in central Huila, and has worked with our importing partner Nordic Approach for years to improve the quality of the coffee and livelihoods of the producers in its programs. Pitayo is a coffee from one of the small-holder members of Coocentral who has received technical assistance and training to increase their coffee's yield and quality. A main difficulty in Huila is drying, due to the amount of rainfall and humidity of the region. Coocentral provides sorting and drying equipment, as well as training on methodologies that can help producers dry their coffees evenly and efficiently - leading to better cups.

Speaking of great cups of coffee - just wait 'till you get a load of these beans! We're really digging the classic roast of this lot - brings out a nice rich chocolate note, as well as some more sweetness from the berry tones with less brightness. Another benefit to beans from Huila is that they're so versatile - plenty of flavors to work with and a great cup of coffee any way you slice it. Enjoy!

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3.5 out of 5

Decent Flavor

I don't really get any berry or sugar notes out of this. The chocolate is pretty mild, but altogether not a bad brew.

Robert Hall


Member Since

January '21

4.5 out of 5

A very delicious, flavorful cup of coffee

These are unique! You can definitely taste the chocolatey and fruity smokiness that comes with these beans. I also give a kudos for the neat packaging and the information about the bean that comes in the package. However - this is no fault of Moustache Coffee Club - it’s a little weak for my palate. Not necessarily the beans I would go to for a jolt of energy before work in the morning but for an afternoon treat on a cool day? Absolutely! Cool beans guys!

Daniel O’Quinn


Member Since

February '21