Colombia Asobombo

Cup Score: 86

ORIGIN: Colombia – El Bombo, Pitalito, Huila
PRODUCER: ASOBOMBO – 170 smallholders
VARIETY: Caturra, Colombia, Pink Bourbon, Geisha
PROCESSING: Washed
HARVEST TIME: April – May
ALTITUDE: 1,600 – 2,000 masl

Tasting Notes:  Baker’s Chocolate, Caramelized Sugar, Ripe Cherry, Dried Stone Fruit

ASOBOMBO – A New Generation of Coffee Producers

In the southern reaches of Huila, Colombia, 170 young producers are reshaping the future of coffee. ASOBOMBO is more than just a producer group; it’s a movement—a commitment to preserving the deep-rooted traditions of Colombian coffee farming while embracing modern techniques to refine cultivation and processing. Led by a team of five, nearly half of its members are independent women, all working to push quality forward.

Situated between 1,600 and 2,000 meters above sea level, ASOBOMBO’s farms are nourished by the Magdalena River and the dramatic Salto de Bordones waterfall. This altitude and terroir produce coffees with clarity, sweetness, and a structured acidity that makes Huila one of Colombia’s most celebrated regions.

What is Excelso Coffee?

In Colombia, “Excelso” isn’t a variety or a flavor profile—it’s a size grading. Excelso beans, typically screen size 15-16, are slightly smaller than “Supremo” but still produce a clean, well-balanced cup. This grading ensures consistency and allows for an excellent expression of terroir.

Huila – A Region for Coffee Purists

Colombia’s southern regions—Huila, Nariño, and Cauca—are known for producing some of the country’s finest high-altitude coffees. The Andes’ volcanic soil, combined with equatorial sunlight and cool nights, creates the perfect conditions for slow, even maturation. The result? Coffees that often showcase a balance of bright fruit acidity, floral aromatics, and deep sweetness—everything you’d want from a well-processed Colombian coffee.

A Brief History of Colombian Coffee

Coffee arrived in Colombia via Jesuit priests in the 18th century, but it wasn’t until the 19th century that it became a serious industry. In 1927, the creation of the National Federation of Coffee Growers (FNC) played a pivotal role in elevating its reputation. Then came Juan Valdez—the fictional yet iconic farmer who became the face of Colombian coffee in 1958, cementing its global status. More importantly, the FNC invested in research, improved processing, and better infrastructure, ensuring Colombian coffee remained at the forefront of quality.

ASOBOMBO stands as a testament to this legacy—a new generation of producers refining and redefining what Colombian coffee can be. Their work is evident in every cup, and we’re proud to share it with you.