COLOMBIA - SMALLHOLDERS REGIONAL BLEND / Castillo, Colombia/ Washed

SMALLHOLDERS REGIONAL BLEND

Caring for their coffee plantations is a year-round rhythm. Farmers weed the inter-rows three to four times a year, clearing vegetation that competes for sunlight, water, and
nutrients. These open paths also help workers move efficiently during harvest and maintenance. Before each fertilization, the base of the coffee trees is cleaned to ensure nutrients reach the roots effectively.

After harvest, the producers carry out a traditional practice known as “RE-RE.” This involves collecting any unripe, overripe, or dried cherries left on the trees or on
the ground. It keeps the fields clean and plays a crucial role in controlling Broca and other pests. Pruning is another essential task: old, diseased, and unproductive branches are removed to help the tree focus its energy on healthy growth. The farmers also manage tree height to improve airflow, sunlight distribution, and ease of picking.

Throughout their farms, they plant complementary crops that provide shade, regulate temperature, reduce soil erosion, and enrich the soil with organic matter. These intercrops- such as plantains, corn, yucca, guama, beans, avocados, guavas, and citrus fruits-also create additional income and food for the families, while helping protect the plantation from heavy rains and wind.

The main harvest runs from May to August, with a smaller mitaca or traviesa harvest in November and December. Every three weeks, only the cherries with a dark red or burgundy color-signs of perfect ripeness-are selected. After picking, the cherries go through balceo, a water-based separation that removes defective or unripe fruit.

The farms rely on practical infrastructure: pulping machines, hoppers, tanks, plastic barrels, parabolic dryers, and drying patios.

Drying takes 10 to 15 days, though weather can shift this timeline. The beans are spread in thin layers on raised beds inside greenhouses or on patios, receiving airflow and sunlight. To ensure even drying and prevent mold, the coffee is raked three to four times a day. The goal is to bring the moisture level from 60–70% down to 9–10.5%, making the beans stable for storage and transport.

Finally, the dried coffee is packed in fique bags and placed on wooden pallets, where it rests for 5 to 8 days. This final stabilization protects the beans from humidity and preserves their quality before they continue their journey.