colombia coffee
Pitaya
by vardo chelsea restaurant · london, uk
this is pitaya, a natural colombia from vardo chelsea restaurant.
the bean
- origin
- colombia
- region
- huila
- process
- natural
- varietal
- pink bourbon, bourbon
- status
- in stock
pitaya is a natural-process colombian coffee from huila, roasted by vardo chelsea restaurant. it's made from pink bourbon and bourbon varietals, two cultivars known for their sweetness and complexity. natural processing, where the cherry dries around the bean, tends to push fruit-forward, full-bodied flavors. huila's high-altitude growing conditions add clarity and brightness to that fruit. because of its natural process and bourbon genetics, this coffee rewards slower brew methods that let sweetness develop fully, such as pour-over or french press. expect a cup that's expressive and fruit-driven without being sharp.
common questions
What does Pitaya taste like?
pitaya is a naturally processed coffee built around the sweetness of pink bourbon and bourbon varietals, which typically delivers fruit-forward, full-bodied flavor with a round, sweet finish. the natural process amplifies those fruit-driven characteristics across the cup.
How is Pitaya grown and processed?
the coffee is grown in huila, colombia, a region known for high-altitude farms that produce well-defined, complex cups. it uses a natural process, meaning the whole cherry is dried around the bean before milling, which concentrates sugars and deepens fruit character.
How should I brew Pitaya?
because pitaya is naturally processed with fruit-forward bourbon varietals, slower brew methods like pour-over or french press tend to work well, giving the sweetness and body room to come through. avoid very high brew temperatures that might push bitterness ahead of the fruit.
about vardo chelsea restaurant
all coffee from vardo chelsea restaurantlondon, uk
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