In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Café Palomos Del Sur
Colombia
03
Palomos del Sur
Robinson Pillimue
Cauca
Inzá, vereda Aguablanca
1.900 masl
Caturra and Castillo
Lavado
0,24 € / cup

Café Palomos Del Sur

From 7,50 to 30,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.24 €.
THE FARM
The coffee is produced in the municipality of Inzá in the department of Cauca in the southwest of the country. The farm belongs to the producer Robinson Pillimue, son of one of the most recognized producer families of Inzá, the Pillimue. He helped for a long time in the plots of his family and now has his own farm, called Los Palomos del Sur in association with his childhood friend Leonardo Henao, who is the Director of Quality. This farm was recently acquired and since then, major changes and substantial improvements were undertaken for more than two years since the farm was bought in a state of deterioration.

It has 4 hectares and its annual production is 140 bags. Inzá is one of the best geographical areas of the department of Cauca, with excellent environmental conditions and near the volcano Nevado de Huila, providing unique characteristics such as fragrance and pronounced aromas, sweetness, caramel notes and pronounced acidity.


PROCESS
The coffee is washed before passing through a fermentation of 48 hours, blending two days of harvest together and dried in parabolic greenhouses.
CUPPING NOTES
Very sweet fragrance of bakery like toasted brioche, pineapple jam, soya sauce and meat broth. Very heavy body, malic acidity. Intense flavour for a Colombian, notes of cacao and soy sauce.
ORIGIN
According to the limits established in the application for recognition of the Protected Denomination of Origin of Cauca Coffee, coffee under this geographical indication is produced in 29 municipalities, with an average altitude of 1.758 masl, which can extend up to 2.100 meters above sea level. The climate of the region is of rainy seasons and homogeneous volcanic soils.
Perhaps the only climatic feature that is subject to greater variability in this region than in any other coffee growing region in Colombia is the daily temperature range: ranging between 11°C and 18°C. Temperature variations during the day and night are essential for the quality of the Café de Cauca. Low night temperatures associated with relatively high altitudes reduce the ripening rate of the coffee bean and give it higher levels of acidity and very particular sweet notes.