When you think of Colombia, chances are you picture lush mountains, vibrant cities, and, of course, some of the world’s best coffee. As a coffee lover, the opportunity to visit a coffee farm in Quindío, a region in the heart of Colombia’s Coffee Triangle, was an experience I had long been dreaming of. This region, known for its breathtaking landscapes and rich history of coffee production, is where some of the finest beans are grown. What better place to learn about the journey of coffee from the fertile hills to the cup in your hand?
Table of Contents
The Journey Begins: Arriving at the Coffee Farm
I woke up early on a crisp morning in Armenia, Quindío, excited for the day ahead. The rolling hills surrounding the town were an endless shade of green, dotted with small coffee farms and colorful houses. As our group set off to the coffee farm, we wound our way through narrow roads flanked by towering eucalyptus trees and expansive coffee fields. There was a sense of serenity in the air, this place was miles away from the hustle and bustle of city life.
Upon arrival, the first thing that struck me was the striking beauty of the farm itself. Nestled in the foothills of the Andes, the farm seemed to exist in perfect harmony with nature. The tall coffee plants stretched out before me in neat rows, their dark green leaves creating a blanket over the land. The smell of fresh earth mixed with the rich aroma of coffee in the air, a tantalizing preview of the sensory journey that lay ahead.
A Warm Welcome: Meeting the Farmers
Our guide, Juan, was a passionate coffee farmer who had grown up on the farm. He greeted us warmly and immediately began to share his love for coffee. Juan explained that the farm had been in his family for generations, a legacy that had been passed down through the years. His pride in the work was evident as he walked us through the history and process of coffee cultivation.
We gathered around a small wooden table under the shade of a giant guava tree, and Juan began the tour by sharing the fundamentals of Colombian coffee. The region of Quindío, like much of Colombia’s Coffee Triangle, is known for its ideal growing conditions. The combination of altitude, climate, and fertile volcanic soil makes this area perfect for producing coffee beans with rich flavor profiles.
Juan explained that coffee in Colombia is typically grown between 1,200 and 1,800 meters above sea level, where the temperature is moderate and the soil is rich in nutrients. This unique environment contributes to the special taste of Colombian coffee, which is often described as smooth, balanced, and full-bodied.
The Coffee Plant: The Heart of the Farm
The first stop on our tour was the coffee plant itself. Juan led us to rows of coffee bushes that were just starting to flower. Coffee plants have an intriguing life cycle. They bloom with delicate white flowers, which then develop into cherries over several months. These cherries change color as they ripen, starting green and eventually turning red when they’re ready to be harvested.
As we walked through the fields, I marveled at the plants, their leaves glistening in the sunlight. Juan pointed out the different stages of the cherries, green, yellow, and red. He explained that picking coffee is a labor-intensive process, as only the ripe cherries are harvested. Each cherry is handpicked, ensuring that only the best beans make it to the next stage of processing.
Harvesting: The Art of Picking Coffee
The harvest season, Juan explained, is a critical time for coffee farmers. Depending on the altitude, the harvest season in Quindío usually spans from October to March, when the cherries are at their peak ripeness. The workers are skilled at picking only the ripe cherries by hand. It’s a delicate process, as picking too early or too late can affect the quality of the coffee.
Juan invited us to try our hand at harvesting. I grabbed a basket and set to work, carefully plucking the ripe red cherries from the bushes. It wasn’t as easy as it looked! The cherries grow in clusters, and some of them were higher up, requiring a bit of stretching and balancing on tiptoe. But it was incredibly satisfying to see the basket fill with those bright red gems.
Processing the Beans: From Cherry to Green Coffee
After spending some time harvesting, we moved on to the next stage of the coffee journey: processing. Coffee cherries need to be processed quickly after they’re picked to prevent spoilage, and there are different methods for doing this. The two most common methods are wet processing and dry processing, and Juan’s farm used the wet method.
In wet processing, the cherries are first pulped to remove the outer skin. This exposes the coffee beans, which are still encased in a sticky, mucilaginous layer. The beans are then fermented in water for a few hours to remove this layer, after which they are washed and dried.
Juan demonstrated the pulping process for us, showing how the cherries are fed through a machine that removes the outer skin. It was fascinating to see how much effort goes into each stage. The beans, once cleaned, are then dried either in the sun or using mechanical dryers. At this point, they are still green beans, far from the roasted coffee that we’re familiar with.
The Roasting: Transforming the Beans
Once the beans are dried and hulled, they are ready to be roasted. The roasting process is what really brings out the distinct flavors of coffee. Juan took us to a small roasting shed on the farm, where we saw beans being roasted in large machines.
Roasting is both a science and an art. The temperature and time of roasting can dramatically affect the flavor of the coffee, and Juan shared some of his expertise on how he ensures the perfect roast. The beans are heated to temperatures of 180°C to 240°C, and they undergo a series of changes as they roast. As the beans roast, they crack and expand, releasing complex aromas and flavors. It was a sensory overload, the smell of freshly roasted coffee filled the air, making my mouth water.
Juan explained that Colombian coffee is often roasted to medium levels to highlight its natural sweetness and balance. It’s not overly dark, as that can mask the delicate flavors inherent in the beans. We had the chance to sample some of the freshly roasted coffee, and I was amazed at the difference in flavor compared to the pre-ground coffee I was used to. It was smooth, with a hint of chocolate and a subtle citrus undertone.
The Tasting: Savoring the Fruits of Labor
The final stop on our tour was the tasting session, where we were able to try different types of coffee produced on the farm. Juan set up a small coffee bar, where he brewed fresh cups of coffee using various methods, pour-over, French press, and espresso. Each cup had its own unique flavor profile, and I could taste the nuances of the different beans. Some were bright and acidic, while others were rich and velvety.
I learned that tasting coffee is similar to wine tasting, there are many factors that influence the flavor, from the variety of the bean to the altitude at which it’s grown. Juan taught us how to properly taste coffee by taking small sips and evaluating the aroma, acidity, body, and aftertaste. It was a true awakening to the complexity of coffee.
Why a Coffee Farm Tour is a Must-Do in Colombia
As my day on the coffee farm came to a close, I reflected on everything I had learned. The journey of coffee is much more intricate than I had ever imagined. From the careful cultivation of the plants to the painstaking process of picking and roasting, there’s an incredible amount of work that goes into creating the perfect cup of coffee.
Visiting a coffee farm in Quindío was one of the most rewarding experiences of my trip to Colombia. It allowed me to connect with the land, the people, and the culture in a way that I never could have done by simply visiting a café. The beauty of Colombia’s Coffee Triangle is undeniable, and the pride and passion of the farmers make it all the more special.
If you’re a coffee lover, a tour of a coffee farm in Quindío should definitely be on your bucket list. It’s an unforgettable experience that will deepen your appreciation for the coffee you drink every day and allow you to see firsthand how much care goes into producing the world’s finest beans. Whether you’re harvesting cherries, learning about the roasting process, or tasting the fruits of the farm’s labor, a coffee farm tour is a journey worth taking.
Key Takeaways from the Tour:
- The Ideal Growing Conditions: The high altitudes, moderate temperatures, and fertile soil of Quindío make it a perfect place to grow coffee.
- The Harvesting Process: Coffee cherries are handpicked, ensuring only the ripest cherries are used.
- Processing the Beans: Coffee beans undergo several steps, including pulping, fermenting, and drying, before they are ready for roasting.
- Roasting and Tasting: Roasting is an art form that brings out the unique flavors of each bean, and tasting coffee is a sensory experience that helps you appreciate its complexity.
- Cultural Connection: Visiting a coffee farm allows you to connect with the farmers and understand the passion and dedication that goes into every cup.
Whether you’re a casual coffee drinker or a connoisseur, the experience of a coffee farm tour in Colombia is one that will stay with you long after you sip your last cup.
With Love,
Bri & Cat
Leave a Reply