About This Coffee
Coffee is the main source of income for most smallholders in Ecoterra Cooperative. Achieving their Organic certification was an essential step towards sustainable livelihoods. With their Organic certification, producers can get better prices for their coffee while cultivating coffee in environmentally sustainable ways.
Harvest & Post-Harvest
Cherry is selectively handpicked and processed on individual farms. Cherry ferments lightly for 12 to 72 hours before being pulped on small handcrank or mechanized pulpers. Then, farmers ferment coffee for 24 to 120 hours. Following fermentation, parchment is washed in clean water and laid on patios to sundry. Parchment is raked frequently to ensure even drying. It takes approximately 8 to 15 days for parchment to dry.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.