In Huila, the majesty of the Cordillera de los Andes extends across three slopes, known as the
East Cordillera, Central Cordillera, and West Cordillera. This mountainous land, after
crossing all of South America, becomes one of the most privileged and biodiverse regions in
our country.
In Huila, over 85,000 farmers cultivate coffee in 35 of the 37 municipalities in this
department. Coffee is harvested for 8 of the 12 months of the year, and a wide range of
varieties are grown, including Castillo, Caturra, Geisha, Pink Bourbon, Yellow Bourbon, Red
Bourbon, Tabi, Típica, Java, Colombia, Maragogype, and many others.
One of the many legends surrounding the origin of coffee tells the story of a goat shepherd
named Kaldi in Ethiopia.
According to the tale, one day he noticed that his goats had an
abundance of energy after eating some red and shiny cherries from a bush. Intrigued, he took
these cherries to a wise Muslim man who resided in a monastery. He then
prepared the coffee beans by brewing them in hot water with salt, thus creating the first cup
of coffee. Since the 18th century, there have been numerous stories like this one, making the
true origin of coffee difficult to ascertain.
This is our farm in Guadalupe, Huila. It holds a special place of importance for Origen Dorado. Located in the southern part of the Huila department, at an altitude of 1800 meters above sea level, it is a truly magical place. Our farm is entirely dedicated to cultivating the Pink Bourbon variety of coffee
This is the flower of the coffee bush. The flowers are white and grow on the branches. The coffee plant belongs to the Rubiaceae family and is characterized by the way the flowers grow in groups, enveloping the branches.
The beans that we roast, grind, and use to prepare coffee are the seeds from a fruit. The coffee bush produces coffee cherries, and the beans are the seeds inside the cherries. Coffee bushes can naturally grow beyond 30 ft, but coffee farmers keep the bushes low through pruning to maintain energy and facilitate harvest. Smaller trees often yield better quality and performance in limited spaces.
The outer skin of the coffee cherry is called the exocarp. It starts off green and turns red, yellow, orange, or even bright pink as it ripens, depending on the variety. It's important not to confuse green coffee cherries with green coffee beans, which are the seeds found inside ripe coffee cherries.
In general, the fruit and coffee cherries are discarded, although they can be dried to make husk for tea and other products. Removing the skin and mucilage from coffee beans is challenging, and there are several processing methods used today. Each method has an impact on the taste and profile of the final coffee. For example, washed coffee involves removing all the flesh before the drying process, while natural coffee removes the flesh after drying. Honey coffee removes the skin and sometimes part of the mucilage before drying, followed by the removal of the remaining mucilage and other layers in a separate process.
Every day, coffee farmers wake up very early in the morning to start the working day and continue with the meticulous labor that takes place all year long. From coffee sowing to the cherry harvesting process, pulping process, sun drying process, and roasting in different types, including light, medium, or dark, and creating different combinations, all contribute to the coffee production. This extensive process is complemented by good practices and constant company, which are the most important tasks performed by the coffee farmers to bring the coffee to its final consumer.
With the song of the rooster, coffee farmers begin to prepare for their day, a day full of effort and hard work. Like us, they start their day by drinking a cup of coffee, which gives them the energy they need to tackle their tasks. The arriero, the chapoleras, the yipao (or Jeep) that transports the harvest, the hat they use to shield their faces from the sun, and the beautiful landscape are all part of their routine and traditions in our country. Taking care of the plants, harvesting the cherries, selecting the seeds, and practicing good agricultural methods enable families to make a living from their work on their lands and continue their legacy with their loved ones.
Coffee farmers' families are responsible for promoting a love for the land and teaching how to care for and respect it while living in harmony to achieve good results. It is a mutual relationship where harmony with the environment is paramount, reflecting the effort and pride that identify us as Colombians..
There are two ways to assess soil characteristics, and they complement each other. The first is visual evaluation, which involves observing soil properties such as color, structure, consistency, porosity, and depth. This gives us an indication of the soil quality, and we can classify soils as poor, moderate, or good based on this method. The second method is a laboratory soil analysis, which provides more precise information about the physical and chemical characteristics of the soil, including acidity, concentration of macro and micronutrients, cation exchange capacity (CEC), etc.
Although both models have advantages and disadvantages, in recent years, small coffee farmers in some countries, particularly in Colombia, have started to leave cooperatives to explore new production models. The reasons behind this decision are complex, but it has led to the emergence of new hybrid models, such as "coffee farmer collectives."
There is a direct relationship between farm management and performance, known as the relation between production and cropped area. Recording performance is crucial for understanding farm results and for banking procedures. Price fluctuation in the international market is a notable characteristic of the coffee industry. Monitoring daily prices and maintaining a historical record allows us to anticipate possibilities for obtaining better prices in a given period.