Colombian coffee is globally renowned for its exceptional quality and distinct flavor profile. This reputation is no accident but rather the result of a meticulous journey that each coffee bean undertakes from the plant to your coffee cup. This process encompasses cultivation, harvesting, processing, grading, roasting, and brewing, all of which contribute to the unmistakable taste of Colombian coffee. Shop Directions. In this guide, we delve into this fascinating journey, offering a glimpse into the careful and labor-intensive process that results in the beloved beverage enjoyed by millions worldwide.
The Birthplace of the Beans
Colombia’s lush, with its stunning mountains, tropical weather, and fertile soils, is an ideal place for growing coffee. This South American country is known for producing some of the best coffee beans in the world. Its varied microclimates lead to a broad range of flavors and aromas.
Cultivating the Coffee Cherries
Colombian coffee is typically grown on small family farms, known as ‘fincas’. Each finca is a labor of love, with farmers nurturing their coffee trees year-round. The trees produce cherries, each containing two coffee beans, which are handpicked when they reach a ripe red hue. This manual harvest ensures only the highest quality cherries are selected.
Processing the Harvest
once the cherries are harvested, they undergo a process called “wet milling.” This involves removing the outer skin and pulp, leaving the coffee bean encased in a protective layer called the parchment. The beans are then soaked in water to ferment, a process that enhances their flavor. They are then washed and dried under the sun for several days.
Hulling and Grading
The dried beans, now referred to as “parchment coffee,” are hulled to remove the parchment layer. They are then graded based on size, weight, and color. Only the best beans, free of defects and uniform in size, make it to the next stage.
Roasting the Beans
Roasting transforms the green coffee beans into the more aromatic and flavorful brown beans we love. The roasting process is the most important step in coffee production, as it greatly affects the final taste and aroma of the coffee. In Colombia, traditional roasting methods are still widely used, with beans roasted in large rotating drums over a gas fire. The roast profile determines the coffee’s flavor – lighter roasts preserve the bean’s original flavor, while darker roasts result in a stronger, more robust taste.
Tasting and Quality Control
Before the coffee is packaged and shipped, it undergoes rigorous quality control. Professional tasters, known as ‘cuppers’, evaluate the coffee based on aroma, flavor, body, and acidity. Only the beans that pass this stringent testing process are deemed worthy of being called Colombian Coffee.
Exporting the Beans
Colombian coffee is exported worldwide. The United States, Europe, and Japan are the largest consumers. The processed beans are packed in jute bags and transported by truck to the nearest port, from where they are shipped overseas.
From Bean to Cup
Once the beans reach their destination, they are ground and brewed to produce the final product – a delicious cup of Colombian coffee. Whether enjoyed black or with a splash of milk, each sip tells the story of the journey these beans have taken from the lush mountains of Colombia to your cup.
At Coffee Shop, cafe & Bakery, we honor the journey of Colombian coffee, bringing you the finest beans that have undergone meticulous cultivation, processing, and tasting. Every sip of our coffee is a testament to Colombia’s rich coffee heritage, reflecting the passion and labor that transforms these beans from the lush Colombian mountains to your cup. Experience the distinctive flavor of authentic Colombian coffee with Mecatos Cafe & Bakery. So, the next time you take a sip of your favorite Colombian coffee, remember the journey it took to reach your cup and savor every moment.