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, in turn, 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. Colombia’s wetter, more humid climate makes producing Naturals more difficult, making their clean and fruity, repeatedly large volume Naturals an extraordinary find.
Much of their success is due to their innovative processing methods that make producing clean, large volume Naturals possible, no matter the weather. Elmer and Juan Felipe use Brix
(a measurement of sugar content) to ensure that only perfect ripe cherry – cherry with about 21% Brix – is processed. After selective harvesting and sorting, cherry is sundried in parabolic driers for 5 days. Throughout this time, workers rake cherry frequently to ensure even drying. Then, cherry is dried in mechanical driers on low heat for any additional 3 days.