UGQ

Colombia boasts a wide range of microclimates and geographical conditions that produce the unique flavors so loved in Colombian coffees.

Most farmers conduct primary processing (pulping and drying) on their own farms. Processing infrastructure varies widely but there are noticeable similarities between farms of similar sizes or regions. Broadly speaking, most farms have traditionally used the Fully washed method and utilize dry pulping to minimize water usage.

Drying processes in Colombia are innovative and varied. Farmers may spread their parchment across the flat roofs (elvas) of their houses to dry slowly – sometimes in the shade but more often in the sun.

In parts of Antioquia, drying ‘drawers’ are used. These are sets of moveable drying screens that can be pulled out from under the house or storage sheds when the weather is warm and pushed back under shelter when it rains.

Polytunnels and parabolic beds are also commonly used, particularly in high altitude and cooler temperatures zones. These structures are usually raised beds constructed similarly to mini-greenhouses with plastic sheeting stretched over an arched frame and openings at both ends to ensure airflow. These structures protect parchment from wet weather conditions while the even airflow allows for drying even in humid conditions.  

As Colombian farmers are increasingly accessing specialty markets, they are producing more Naturals and Honeys of exceptional quality. And these processes are not limited to a select few. Along with Naturals and Honeys, experimentally processed coffees are now coming from a variety of regions.