About This Coffee
Led by producer Edilma Piedrahita, the 27 producers in Asoguacharos maintain high quality standards and produce excellent specialty coffees. Based in Huila, the group seeks out training opportunities provided by NGOs and the national learning service, SENA. As members of Asoguacharos, producers follow high quality standards and, in return, gain market access and garner higher prices for their coffees.
In the future, they plan to make their farms a center for ecotourism. They’ve attended trainings on how to set up tours and attract visitors
Harvest & Post-Harvest
Each producer processed their own coffee on their farms and adapt their methods to best suit their specific conditions, leading to unique variations from each producer. Producers selectively handpick ripe, red cherry. They pulp cherry on their farm and ferment it in buckets or tanks. Following fermentation, parchment is washed in clean water and laid to dry on marquesinas, parabolic dryers that are typically on the roofs of producers’ homes.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.