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Colombian Specialty Coffee Pico Cristobal, in the department of Hulia. High altitude coffee grown between 1700 and 1900 meters. In its aroma it leaves us fruity and caramelized notes. On the palate it manifests itself with sweet touches and medium/high vinous acidity
Colombia Specialty Coffee, from Pico Cristobal. Coffee of the Castillo, Caturra variety, from the municipality of Guadalupe, in the department of Hulia. High altitude coffee grown between 1700 and 1900 meters. In its aroma it leaves fruity and caramelized notes. On the palate it manifests itself with sweet touches and medium/high vinous acidity
It is a mild coffee, for lovers of a coffee not too acidic or bitter. Ideal to drink alone or with milk. A coffee that has a good portion of sweetness, further enhanced by the type of roasting something lighter designed for it.
It is available in a wide range of colors
It is available in half kilo format, in beans or ground
Colombia is one of the main producers of coffee in the world. Not in vain, they have a reputation for great coffee and quality beans. They have always had a great product that in recent years is growing internationally due to good management and association of coffee growers
This particular origin comes from the region of Hulia. It is the leading department in the national production of coffee in Colombia, with 16% of the total coffee produced in the country
In this region is located the Pico Cristobal mountain. A mountainous area that reaches more than 5000 meters of altitude, located in the Colombian Caribbean. This coffee is grown at a maximum altitude of 1900 meters. This altitude and the humidity of the Caribbean climate make it an exceptional coffee
Within coffee beans there are different varieties of plants, fruits and therefore beans (or seeds). These varieties come from an average plant that offer average fruits, but are sieved so that in the package are only the larger ones.
These are a natural mutation of the Bourbon variety, with its origin in Brazil. Plants of smaller size and with better grain were selected at the Agronomic Institute of Sao Paulo in Brazil, from which this new variety was created, which has found in Colombia an ideal climate and soil. Despite this, as we say, the origin of this plant is Brazilian, according to World Coffee Research
This high quality of the bean makes it a specialty coffee. As a result they score high in cuppings. These coffee beans are cared for with emphasis throughout the entire process. They are treated with special affection from the plant to the cup
At Cafés Mocaibo we take care that this specialty coffee is also meticulously made in our factory. It is roasted, stored and packaged separately from the rest of the products so that it keeps all its aroma and flavor always intact
In addition to this high quality coffee, in Cafés Mocaibo we have other origins roasted by hand in Utrera (Seville) such as Honduras Parainema, Honduras Catuai, Colombia Ecológico Tolima, Honduras Jícaro, or Java Indonesia
This specialty coffee is a 100% Arabica coffee. Which translates into a higher quality coffee than a blend that has robusta or a 100% robusta coffee, at least a priori. It is a smoother coffee and above all with much less caffeine
Arabica coffee differs from robusta at first glance because the bean is usually larger and more elongated. Robusta coffee is more rounded
