Colombia
Huila Pitalito
El Tiple Supremo
Guatemala
Kafetos
Blend 1 CTP + GK
Medium & Dark Roasts
This blend of Guatemlala Kafetos and Colombia Tiple Pitalito brings the variations of chocolate and caramel that each individual bean carries and mixes them together for a well-rounded, full-bodied, multi-dimentional, flavor-filled, chocolate explosion. The blend holds steady at a 4.5 on the Hydrion pH scale and can easily be drunk black, even for the non-black coffee drinkers. The nutty undertones still come through and fill each sip with a depth of sensations for your taste buds to enjoy.
Blend #1 CTP+GK is a combination of our Colombian El Tiple Supremo Cafe Pitalito and Guatemala Kafetos.
These two Gourmet coffees compliment each other incredibly well as both have the main note of Chocolate with Caramel undertones.
The pair combines the richer flavors of the El Tiple with the softer flavors of the Kafetos to bring a balanced cup of coffee.
This is a favorite for those who like the richer chocolate flavor, but need it tamed down a bit.
Colombia Tiple Pitalito
ABOUT THE PITALITO REGION:
Guatemala Kafetos
ABOUT BETHEL FARM:
Bethel is a Kafetos family-owned coffee farm, located in the highlands on the border of Guatemala and Honduras (4,000+ ft above sea level). Bethel produces a high-quality, well-balanced coffee that Kafetos is proud to say is farmed with the environment and consumers in mind.
Our land is not just a farm. It’s generations of hard work, a home, a way of life, and how we provide premium green coffees to the world in a sustainable manner.
MORE ABOUT KAFETOS COFFEE:
- Shade grown – Slower development cycle, creating more intense and fulfilling flavors.
- 100% Arabica – Large percentage grown on Bourbon coffee trees & Typica coffee plants.
- Two-way washed with an environmentally sustainable process.
- Roasted chocolate and caramelized flavor notes
- Excellent Medium – Dark Roast.
- The Family Farmers do all the importing and shipping from our warehouse in the United States.
FAQ's and Recommendations
There is no flavoring on these plain beans. These are two specialty beans that combined together have lots of strong flavors that make for a multi-dimentional, flavor-filled cup of chocolate coffee. The beans in and of themselves have a lot of underlying flavors as well so if you have a sensitive pallet and are tasting something spicy on the tip of your tongue, that is NOT a hint of our Fireball, but rather a spicy bite that comes directly from the Colombian Tiple Pitalito bean. Try and relate the spicy flavor to cinnamon, cardemom, or even corriander.
These beans originate from Guatemala and Colombia.
In Guatemala, the Kafetos family owns the Bethel farm which sits at about 1,200 MASL (meters above sea level). Kafetos is farm-direct and free-trade, meaning there is no middle broker. This means all the money goes to the farm and farmers. This method of trade helps give a better life to the farmers who farm the land.
The Colombia Tiple Pitalito is named after an instrument that is played for traditional Colombian music. Pitalito is a municipality of the Huila Department of Colombia. Think of a municipality like a city and a Department like a county in within the state of CA. The Tiple is sourced from small, family-owned farms ranging in altitudes from 1,500-1,800 MASL.
We are so glad you asked! As part of our Nerdy concept we have got all the deetz for you!
See our brewing breakdown chart for detailed bean to water brewing measurements.
Though these may change with future beans and flavor offerings, for now all roasts and flavors have the same suggested measurements.
Please note that these are mere recommendations and if you prefer your brew to be made in a different method, go forth and conquer that Cup-o-Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso.
- Bialetti or other Italian Roast: Same as Espresso.
- French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15oz of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.
For Specific Info On Your Bag of Blend #1 CPT + GK
Check Out Our Notes Below Based On The Date On The Back Of Your Bag
All tests are done with:
15 grams of beans
6oz of water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon)
*Note Though We Use Whole Beans For The Tests, They Ground To Our Standard Ground Coffee Bags Level.*
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
As our coffee is freshly roasted, the flavor will change from week to week for about 2-4 weeks.
See our most recent notes on your bag below.
Date Roasted: 11/1/23
Tested on 12/4/23 – This test was done with 15g of beans, 6oz of water, and Almond Milk.
Scent: The brewed coffee smells like smooth chocolate with a hint of sweet fruit as a far undertone.
Black: When drinking the coffee black there is a bitter, dark chocolate flavor that comes through with a far away backend note of caramel that you really have to savor the sip to taste.
Milk: With the added milk it became more creamy but felt slightly watered down.
Sugar: When we added the sugar the caramel flavor came more to the forefront and there was a bare hint of someting fruity in the background.
Note: As this did taste a little watered down after the milk was added, our suggestion is to increase the bean grams to 17 or 18 grams per 6 oz of water.
Date Roasted: 10/2-5/23
Tested on 11/12/23 – This test was done with 15g of beans, 6 oz of water, and milk (moo).
Tested on ________ – TBD
Ingredients:
Scent:
Black:
Milk:
Sugar:
Note:
