Colombia

Coffees grown in Colombia are highly prized in our industry for several reasons. The mountainous terrain provides high altitudes and varying microclimates, leading to a diverse spectrum of flavour possibilities throughout the country.

Diversity is encouraged by the large number of small farms, with those below 5 hectares producing much of the coffee in the country, especially in more rural regions like Huila and Nariño.

Even these small farms generally have their own processing facilities; with wet mills, where the coffee is pulped, fermented and washed, and space for drying the coffees.


The structures put in place by the National Federation of Coffee Growers (FNC) starting as far back as the 1930’s mean that individual farmers here have an access to the market not seen in many other countries in the coffee belt.

Information on farming and processing techniques is readily available, and the dry-milling and export system in Colombia has been built from the ground up to deal with micro-lots, down to the work of one single farmer.

The Andes split into 3 distinct ranges here, the eastern, western and central ‘cordilleras’. This high altitude leads to large day-night swings in temperature, which slows cherry maturation. The generally small farms, and direct access to market, also leads to a key feature of Colombia’s industry; its agility.

Coffee production here bas both shaped and been shaped by the speciality coffee movement; empowered producers with access to market, growing coffee on small farms with fertile soils and ideal conditions.

Colombia is and will continue to be one of the world’s most exciting countries for speciality coffee. Colombia produces a huge volume of coffee; second only to Brazil, and far ahead of Ethiopia. The potential for quality is immense, and the population at large feel a genuine pride in their coffee growing heritage.


575 Café

575’s newest project is El Bocadillo, having previously worked at Herbert’s family farm, the lower altitude El Éden, near Palocabildo in rural northern Tolima.

In recent years, the directness and willingness to embrace change, alongside the wealth of knowledge and talent in the producing community has led to excellent coffees, with a huge pallet of flavour profiles.

Here, we focus on our primary partner in Colombia, the LaREB collective, and co-founder Herbert’s project in Tolima, 575 Café. 

In 2017, after years of struggling with the less than ideal terroir and plant stock at El Éden, Herbert made the decision to purchase this plot, higher altitude, ideal sun exposure, and healthy soils.


Starting from scratch in rural Northern Tolima with a minimal budget was a daunting project, but one Herbert and the team from 575 took to with aplomb.

It’s only now that the majority of the farm is producing, and 575’s years of work and experience can start to come into play.

In a twist of fate, the team behind 575 have discovered that the terroir at El Éden is ideal for sugar cane and cacao, resulting in two new projects with rum and chocolate.


COLOMBIA, BY PAW GISSEL

Paw has been a part of La Cabra since the start. He is an educated photojournalist, and has travelled extensively in search of captivating stories. 

Now working mainly with fashion and commercial photography, Paw still joins us on many of our travels, and has been a huge inspiration for La Cabra’s visual language. 

Follow the link below for the full length feature, where he shares some of the highlights from his travels in Colombia through words and images.


View full feature