Espresso | Luis Octavio Titimbo, Colombia

Luis Octavio Titimbo farms two parcels outside Bruselas, Huila, at 1780 masl. He cultivates approximately 5500 Caturra, 2000 Variedad Colombia, 4500 Pink Bourbon, and 2000 Bourbon Aji trees planted in 2020. Luis shares his wet mill with his stepmother, focusing on careful, small scale processing. For this lot, ripe cherries are handpicked, floated to remove defects, and fermented first in whole cherry for 48 hours in sealed barrels with a one way valve. The coffee is then de pulped and undergoes up to 48 more hours of low oxygen fermentation before a single wash and slow drying.
For Luis, quality is tied to care, not just in processing, but in people and the land. By paying pickers well, he ensures the same hands return each harvest, trained to select only ripe cherries. He has also invested in healthier soils and cleaner water systems, treating honey water through a natural water filter and composting coffee pulp with yeast to return as fertiliser.