Café Colombia ‘Pico Cristóbal’

A Colombian coffee with something specific to say

Colombia is one of the world’s major coffee producers, and sometimes that works against it: there’s so much volume that it’s easy to get lost among generic labels. El Pico Cristóbal isn’t one of those. It’s a specialty coffee from Colombia with an identified Bourbon varietal, uncommon in a country where Caturra and Castillo predominate, grown on a specific farm in the department of Huila, at an altitude of 1,500 to 1,700 meters. Harvests from this area stand out for the quality of their beans and, above all, their consistency: what goes into the bag has the same cup characteristics from one lot to the next.

The 83.5 SCA points aren’t just for show. The Specialty Coffee Association protocol evaluates up to ten different attributes (aroma, flavor, acidity, body, sweetness, among others), and this coffee’s score reflects a balanced whole, with no attribute out of place. Sweetness, which receives the highest rating in the internal cupping evaluation, is its most notable characteristic. For those looking for the best Colombian coffee without overthinking it, this is the answer.

It performs well in every brewing method. In espresso, the chocolate and caramel notes come through with depth, and the finish is clean. With a pour-over or Aeropress, the medium citrus acidity takes center stage, and the fruity flavor comes through more clearly. With milk, Bourbon’s natural sweetness creates balance effortlessly.

Characteristics of El Pico Cristóbal Colombian coffee