Piendamo Natural, Colombia
Piendamo, Colombia is a naturally processed community lot from the steep hills of Cauca, produced by members of the COMEPCAFE cooperative. Grown at high altitude in volcanic loam and dried slowly in parabolic tents, this coffee offers the best of modern Colombian processing: fruit-forward sweetness, balance, and a clean, composed cup.
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Piendamo Natural, Colombia
The coffee.
Origin: Piendamo, Cauca, Colombia
Producers: Multiple smallholders, members of COMEPCAFE cooperative
Altitude: 1,850–2,150 metres above sea level
Varieties: Colombia, Caturra, Castillo
Soil: Volcanic ash, loamy
Harvest: April–October
Process: Natural – whole cherries dried slowly on raised beds in parabolic tents to 12% moisture
Dry Mill: Beneficio Seco Piendamó
Taste profile.
Aroma: Black Cherry
Flavours: Wine Gums, Red Apple, Hazelnuts
Acidity: Medium
Body: Medium
Origin Story & Cooperative.
COMEPCAFE is a quality-focused cooperative established in 2010, representing more than 1,400 predominantly Indigenous and Afro‑Colombian families across Cauca, including Piendamo. Historically known for washed coffees, the group has developed an ambitious natural processing programme in recent years, working with Q‑Graders and post‑harvest specialists to refine protocols and improve cup quality year on year.
Steep mountain slopes provide excellent drainage for the volcanic loam soils and a temperate climate that slows cherry maturation, building sweetness, structure, and a rounded flavour profile in the cup. This Piendamo lot showcases that work: a cohesive, fruit‑driven coffee that still feels impeccably clean and composed.
Processing & Quality.
Handpicking of ripe cherries only, with floating to remove underripe or damaged fruit
Careful cleaning and selection before drying
Continuous drying on raised beds in parabolic tents with regulated airflow for slow, even moisture loss to 12%
Final milling and preparation at Beneficio Seco Piendamó to preserve clarity and traceability
Why Piendamo Stands Out.
Colombia Piendamo balances expressive fruit with everyday drinkability: black cherry aromatics lead into notes of wine gums, red apple and hazelnut sweetness, all wrapped in a medium body and gentle, rounded acidity.
It is a natural that feels polished rather than wild – ideal for those who enjoy both classic Colombian structure and modern, fruit‑forward profiles.
Brewing Recommendations.
Filter: 1:16 coffee-to-water ratio, medium grind, 93–94°C water
Espresso: 1:2.3–1:2.5 ratio, 27–32 seconds
Best For: Pour‑over, AeroPress, and modern espresso, where its fruit and sweetness can really shine