While Colombia remains focused on the future, prioritizing sustainable practices and the preservation of water and rain-forests in their farming methods, producers also take pride in preserving their cultural heritage. Many traditional farming techniques unique to Colombia are still diligently followed. Historically, producers favored the fully washed processing method, but as global market competition intensifies, experimentation has become more prevalent. For numerous farmers, there has been a shift in emphasis from commodity to specialty coffee.
Smallholder farmers often spread parchment across flat roofs, known as “elvas,” to dry under the sun. At higher altitude farms where colder climates prevail, poly-tunnels and parabolic beds are utilized to shield the drying process from rain and mist, thereby preventing condensation. In Antioquia, drying drawers are employed; these mobile drying screens are positioned beneath houses or storage sheds, easily pulled out or stowed away to shield cherries from fluctuating weather conditions. Once the dried parchment is hulled to remove the yellow layer covering it, the green coffee almond is revealed. Subsequently, the grain undergoes careful selection and classification based on criteria such as size, weight, color, and physical appearance, with defects taken into account during this process.
With coffee cultivated across various regions of Colombia, consumers can anticipate nuanced flavor profiles depending on the varietal, processing method, and geographic origin. Northern Colombian coffee is often associated with deeper, earthier flavors, a rich body, moderate acidity, and classic tasting notes of nuts and chocolate. Central Colombian coffee tends to be well-balanced and fruity with herbal undertones, while southern Colombian coffee typically offers a smooth, highly sweet profile, medium body, pronounced acidity, and citrus notes.
Colombian coffee can only be exported if it meets the current minimum quality standards, which are rigorously evaluated at all Colombian ports by Almacafé. To qualify for export, green coffee must undergo various assessments of sensory quality, granulometry, and humidity in compliance with Colombian regulations.
Colombia grade beans by screen size, Supremo is a Colombian coffee grade referring to screen size of 17-18. Excelso is instead one step below at 15-16 screen but otherwise identical in composition and flavor. Neither of these refer to cup quality (may in fact come from the same farm and even tree), only bean size.