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In Colombia, growing coffee isn't just farming; it's a craft that has been passed over generations, requiring both sensitivity and knowledge. That's why our coffee is selected and handpicked by people, not machines. But first we must go back to the beginning of it all, the bean.

The best beans from the previous harvest are chosen and planted on seedbeds. When the seeds start sprouting, their coloration, shape and root structure is examined by skilled farmers who then pick the healthiest seedlings and set them aside for planting. Once fully developed, these select few plants start producing coffee cherries of their own.

Coffee cherries are like an inverted traffic light: green means they’re not ready, yellow is almost done and red means ripe - but it takes a skilfull eye to tell which kind of red is the right kind of red. All year round, Colombian coffee growers harvest the beans with their hands, individually selecting the ripest ones. The cherries are placed on threshers that separate the pulp from the beans, which are then left to dry under the watchful eye of another expert farmer who inspects and stirs them to ensure they are even and properly dry.

The beans are then roasted, bringing out the characteristic smell and flavor 100% Colombian coffee is known for around the world. At this point, the bean is now ready to be weighed, packed and served to delight people the world over.

The fine craft of growing coffee
Colombians love coffee. The tradition of growing it has been around for generations and coffee has also been a fundamental part of the econo
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The Good Old Colombian Way
In Colombia, growing coffee isn't just farming; it's a craft that has been passed over generations, requiring both sensitivity and knowledge
Read more