Coffee, Coffee, Coffee Colombia Style

The time has come for the main reason for this trip to Columbia. To learn a little bit about Colombian coffee production. Colombia is the world’s 3rd largest producer of Arabica beans and only export their best quality beans, anything inferior is sold domestically. 

Our lesson started in a specially set up outdoor room in the main building of the farm. This is one of the largest farms in the region and apart from the farm the business also has the accomodation arm and a marketing arm employing hundreds of staff, particularly in October which is the main picking season. Coffee production relies on distinct rainy and dry seasons to develop and is grown in many equatorial countries. Although in Columbia, because of the over prevalence of rainy seasons their production works on different cycles to the rest of the world and they are able to harvest around 20 times per year (as opposed to 5/6) which means that Colombia is able to provide raw beans all year round.

Columbia only produces the more mellow Arabica beans as opposed to the Robusta varieties found in places like Vietnam, Brazil and Indonesia. It was also the first country to introduce the concept of ‘single origin coffee’. There are over half a million families in Colombia, involved in coffee production, but it only forms a small part if their GDP. Luwak (Civet poo) coffee is not produced here. 

The different types of beans were explained to us, as was the effect that different soils, climates and processing has on the flavours and the trick is getting the right balance between all those factors. Roasting and blending of different beans is usually done in the country of consumption.

The natural drying process and the wet/washed bean process (this process produces a milder flavour that the natural process) were explained as was the selection process ( separating out the inferior quality beans). We got to try the bean straight from the pod, to discover the jelly like substance that coats the bean.

We tried samples of beans that had been roasted differently and picked up the subtle differences in taste. Different brewing methods provided totally different tastes from the same beans and it was fun to compare. Getting some ideas on how to taste the coffee and appreciate the flavours was also interesting.

The lesson over we then got to go and inspect the farm, seeing different varieties of Arabica bean trees, each has its own unique qualities. We were told how they maintain good production from the trees by pruning, crop rotation and utilising the spaces in between tries for other crops.

We were then led through the process of removing the shells, grading the beans, washing, fermenting and drying the beans ready fir bagging and export. We learned a bit about the different marketing methods; Free Trade, independent buyers, cooperatives etc. Colombia has a strong coffee cooperative which by levying the growers is able to provide infrastructure, schools and amenities to outlying areas to enable production to continue. 

We wonder why good coffee is so expensive; 5kg beans gives 800g clean beans which reduces to 600g once roasted. Because the beans have a shelf life of around 4 months growers are able to get beans ready but not sell to market until the market price is where they wanted (the price is dictated by demand).

Sadly our afternoon of coffee stuff was over. Suffering from information overload we went back to where we started for our final shot. For me an espresso, for the others cappuccinos, for all of us delicioso!

How can a day get better? Well if you get the best massage ever it can. A quick set up on a squeaky portable table in a spare room in the hotel with the best masseuse I’ve ever struck. She squelched bits I didn’t know existed, pummelled and stretched those parts that needed it and gently teased those that didn’t. The best ever 1 hour, $60 massage and the best $60 I have spent on this trip.

Better - yep, even more to come. Dinner was just like being at home. Best pumpkin suppa I’ve ever had and freshly fried chicken milanesa, mashed spud and veg was just so homely and special. 

An awesome day from start to finish. I wish I could stay here tomorrow too, especially when they do chocolate bean to bar sessions too.