Dionel Chilito

A beautiful washed Geisha from one of our favorite producers and families in Colombia, Dionel Chilito and the Chilito family.

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A Benchmark from Pitalito

Dionel Chilito and his coffees are some of our favorite in Colombia. We were introduced to Dionel through our good friend Felipe Trujillo at Ventola Coffee in Colombia. We have tasted Dionel’s geisha for 3 harvests in a row now and can confidently say this harvest is the best one we’ve tasted. The reason we love Dionels geisha is because it’s a beautiful example of excellent processing, careful harvesting, and varietal qualities coming together to produce something beautiful. We love this coffee for presenting everything we love about clean washed process Geisha varietals from this part of Pitalito, Huila and we personally think this is one of the best we’ve ever tasted from this region.

A Benchmark from Pitalito

Dionel Chilito and his coffees are some of our favorite in Colombia. We were introduced to Dionel through our good friend Felipe Trujillo at Ventola Coffee in Colombia. We have tasted Dionel’s geisha for 3 harvests in a row now and can confidently say this harvest is the best one we’ve tasted. The reason we love Dionels geisha is because it’s a beautiful example of excellent processing, careful harvesting, and varietal qualities coming together to produce something beautiful. We love this coffee for presenting everything we love about clean washed process Geisha varietals from this part of Pitalito, Huila and we personally think this is one of the best we’ve ever tasted from this region.

A Benchmark from Pitalito

Dionel Chilito and his coffees are some of our favorite in Colombia. We were introduced to Dionel through our good friend Felipe Trujillo at Ventola Coffee in Colombia. We have tasted Dionel’s geisha for 3 harvests in a row now and can confidently say this harvest is the best one we’ve tasted. The reason we love Dionels geisha is because it’s a beautiful example of excellent processing, careful harvesting, and varietal qualities coming together to produce something beautiful. We love this coffee for presenting everything we love about clean washed process Geisha varietals from this part of Pitalito, Huila and we personally think this is one of the best we’ve ever tasted from this region.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

This cup is extremely complex from hot to cold, especially as it cools this coffee really shines. We taste a ton of citric acidity like kumquat and lemon when hot, as this coffee cools you can expect to taste flavors including but not limited to pink lemonade, guava, strawberry, yuzu, and florals like jasmine. This coffee is extremely complex and is a beautiful hand brew offering and complex single origin espresso.

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