Colombia

In the southern slopes of Tolima, where volcanic soils and cool mountain air slow the ripening of every cherry, around 50 smallholder farmers tend their crops at nearly 1,900 metres with uncommon care. The members of ASOSPAC — founded in Santiago Pérez in 2017 — handpick, ferment, and wash their coffee the same day it's harvested, then dry it carefully on raised beds and patios. Every lot is traceable. Every step is intentional.

This washed Colombian from Tolima represents the backbone of specialty coffee: a carefully processed microlot grown at 1900 meters above sea level in one of the country's premier growing regions. Bridgehead Coffee sources this coffee from ASOSPAC, a producer collective working within the mountainous Tolima department. The washed process removes the fruit before drying, typically yielding cleaner cup clarity and brighter acidity than natural methods. At this altitude and with this processing approach, Tolima coffees often express the region's characteristic balance—neither overshadowing nor underwhelming. This lot exemplifies the kind of foundational, well-executed origin coffee that forms the basis of many specialty roasters' year-round selections.