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Colombian Coffee is Unique

Our Environment

Colombia's proximity to the equatorial line guarantees a high level of solar radiation throughout the year and allows us to produce coffee at altitudes  over 2,000 meters (6,500 feet) above sea level. Colombian Coffee is truly mountain coffee.

The Andes Mountains which divide and cross our country from south to north, separate the Amazon basin from the Colombian Pacific and Atlantic coastlines. The mountains, the impact of the oceans and the Amazon create exceptional climate conditions and rain patterns that permit the country to harvest coffee during every month of the year. Coffee is even harvested during 50 of the weeks of the year in some regions. Colombia is unique in its ability to continuously bring coffee to the market throughout the year.

The volcanic origin of our soil and the high altitudes, in which coffee is produced in Colombia, as well as the proximity to the equatorial line, confer additional balanced attributes to Colombian Coffee. It has a clean taste, is smooth yet balanced, with a mild to high acidity and body and a pronounced and full aroma.

Our Dedicated Coffee Growers and their Organization

The quality of Colombian Coffee is not only derived from the particular environmental conditions of our country; it is also a result of the commitment and dedication of Colombian coffee growers and their organizations.

Colombian Coffee is carefully selected by the growers from the moment in which a variety from the Arabica species is chosen and planted in their farms. In order to make the appropriate choice, Colombian coffee growers count on the scientific research of FNC's Cenicafé and the support of the FNC's Extension Service. Thanks to this support small coffee growers have access to the best techniques for cultivating healthy and productive coffee crops.

When harvest time arrives, the producers pick up by hand only the ripe coffee cherries. Although this takes an additional effort in the difficult topology of the Andes Mountains,Colombian coffee producers know that mixing mature beans with others at different stages of development generates serious problems to the quality of the beverage. Small coffee producers usually carry out the post-harvesting processes (known locally as beneficio) on their farms. A number of activities take place at the post harvesting process, and all of them involve additional layers of selection and elimination of defective beans. During the postharvest the coffee cherry's mucilage is removed and the resulting beans are fermented and washed according to the required standards. The coffee is then dried either by direct exposure to sunlight or through the use of specialized equipment. Subsequently, the dried coffee, known as café pergamino or parchment coffee is milled in order to remove the dry parchment, resulting in green coffee beans. Coffee millers also sort the beans according to their size and density, which is the raw material for roasting coffee. When green coffee is ready to export, it is analyzed and sampled again before it is shipped to international markets.

If you wish to know more about the details of the processes involved in the production of 100% Colombian Coffee, click here.

All of these processes and commitments to quality would be impossible without the proper institutional tools to guarantee that they were adequately complied with. This is our collective commitment.

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