Organic Colombia Huila El Bombo

Join us on a delightful journey to Organic Colombia Huila El Bombo, where every sip of coffee is a treat for the senses! Dive into rich dark chocolate notes, with a lacey sweet honey that adds depth to the full body. As you savor the finish, you’ll discover a refreshing hint of tangerine that lingers.

Sun dried on patios, this blend of Bourbon, Caturra, Colombia, and Geisha coffees comes from rich soil and high elevation - all of the qualities we look for. Asombobo meaning “amazement” and that’s how we feel, too.

Asobombo – Small Holders Association in the South Huila district of Colombia and includes varieties caturra, colombia, and castillo. Located in El Bombo village in Pitalito-Huila, this coffee was grown at 1650-2100 masl in a region fully of hills and history just down the way from the Laboyos Valley and Bordones waterfall.

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Generations of Colombians tell the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800s, Father Francisco, hearing confessions in the northeastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this, and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. Volcanic soil contains high levels of potassium and nitrogen, which are fading or absent in other soils. “Boron,” which arrived from outer space long ago, is also present. Boron plays a key role in a diverse range of plant functions: it is essential to the structure of plant cell walls and in the creation of enzymes, and in flowering and fruit formation, meaning that Boron contributes to coffee seed yield.

In addition to nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitating good drainage so that the water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Additionally, volcanic soils are usually found on an incline, which also helps with drainage. All of these “microclimate” factors come together to bring you the complex, nuanced flavors in your cup of coffee.

This traceable community blend with a vibrant regional profile comes from an association called Grupo Asociativo El Bombo (ASOBOMBO), which has 230 members with small farms in the community of El Bombo in the municipality of Pitalito. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend.