Jhonatan Pito

Jhonatan Pito is a coffee producer operating in the San Agustín region of Huila, Colombia, an area globally renowned for its high-altitude coffee production and favorable microclimates. As a producer, Pito has gained recognition within the specialty coffee sector for his focus on high-quality varieties, most notably the Pink Bourbon cultivar. His emergence in the specialty market highlights the ongoing efforts of roasters to diversify their sourcing networks by identifying individual producers who demonstrate exceptional control over their harvest and post-harvest practices.

The coffee produced by Pito is characterized by its structural clarity and distinct flavor profiles, often noted for notes of tangerine, honey, and blueberry. These sensory attributes are the result of precise agricultural and processing standards. For instance, his production process typically involves hand-picking cherries at peak ripeness, followed by a flotation process to remove defects. The cherries are then held in-cherry overnight before being de-pulped and subjected to a 50-hour dry fermentation process. This level of technical rigor is essential for achieving the consistent quality required for the specialty export market.

Following fermentation, the coffee is washed and dried on raised beds until it reaches a target moisture content of approximately 10.5%. This meticulous drying phase is critical for ensuring the stability and longevity of the green coffee during transit. By managing these variables, Pito is able to produce lots that meet the stringent quality requirements of international specialty roasters, who increasingly prioritize transparency and direct relationships with farmers in regions like Huila.

For the roaster, sourcing from producers like Jhonatan Pito offers a way to access unique, seasonal expressions of Colombian coffee that differ from larger, blended commercial lots. For the consumer, these coffees provide a window into the specific terroir of southern Huila, where high elevations—often around 1,800 meters above sea level—contribute to the slow maturation of the coffee cherry, resulting in higher sugar concentration and more complex acidity.

The inclusion of Jhonatan Pito in specialty coffee catalogs reflects a broader shift in the industry toward recognizing individual farmers rather than relying solely on regional or cooperative labels. This shift is supported by the work of organizations like World Coffee Research, which emphasizes the importance of genetic and agronomic knowledge in helping smallholder farmers remain profitable and resilient against climate change and market volatility.

As the specialty coffee industry continues to evolve, the story of Jhonatan Pito serves as a case study in the value of specialized production. By focusing on high-value varieties like Pink Bourbon and employing modern processing techniques, Pito is able to differentiate his product in a competitive global market. His work underscores the importance of the producer-roaster relationship in maintaining the economic viability of high-quality coffee farming in Colombia.