CAIMO, KOLUMBIA - ESPRESSO / DARK FILTER COFFEE

A fruity, structured coffee from a new project in Pitalito, Huila—designed to spotlight high-quality lots that would otherwise be lost in generic blends. With a juicy mouthfeel and a winey, sweet profile, this coffee delivers clarity and balance in every sip. The coffee has a tense sweetness and notes of red berries and nuts. The name “Caimo” comes from a tropical fruit native to the Amazon region of South America. The fruit is known for its creamy, jelly-like texture—similar to custard—which mirrors the juicy, silky texture of the coffee itself.

This is a communal lot from the Caimo Collective, a program created to identify outstanding coffees in the Bruselas area of Pitalito, grown by a group of smallholder farmers at elevations ranging from 1,600 to 2,000 meters above sea level. Most of the producers cultivate traditional and resilient varieties such as Colombia, Tabi, Castillo, Caturra, and Cenicafé. This initiative was born from a desire to create traceable, high-quality collective lots that better reward producers for their efforts. By working with producers to improve both agronomic and post-harvest practices, the project aims to increase coffee quality and improve long-term livelihoods.

The producers receive payment in two stages: one at delivery and a second bonus, or "reliquidation," once the coffee is sold. This model ensures not just recognition, but real economic reward for producing quality coffee. By purchasing this coffee, you are supporting a broader impact—helping producers gain access to financial education, post-harvest training, improved market access, and more stable incomes. The goal is simple but powerful: reward quality, empower producers, and deliver outstanding coffee.