The coffee community that is part of Tolima Organic consists of farmers who own farms ranging from 2 to 10 hectares at an average altitude of 1700 m.a.s.l. These farms are located in Planadas and Neiva in the Tolima department.

The Tolima Grande Organic program is designed to promote more sustainable coffee farming through various organic practices. Through diverse agricultural training sessions, our coffee partner, Faro, aims to enhance the skills and knowledge of our coffee farmers. This enables them to produce excellent organic coffees, face the challenges of climate change, and make the most of their land by managing it in the best way possible.

Organic coffee farming is gaining traction for several reasons. Firs, it eliminates the use of chemical fertilizers and pesticides, relying instead on natural methods to maintain soil fertility and control pests. This not only preserves the local ecosystem but also produces coffee that is free from chemical residues. Additionally, organic farming helps in building sustainable soil, which is crucial for long-term agricultural success, especially in the face of climate change.

Organic coffees are well recognized in the market, providing farmers with a potential premium for their crops. This financial incentive, coupled with training and support, encourages more farmers to adopt organic practices.

By focusing on organic coffee production, growers in Tolima are not only improving their own livelihoods but also contributing to a larger movement towards sustainable agriculture.

After sorting the best cherries of the harvest, the coffee undergoes a second hand-sorting stage where any defective cherries are removed. The selected cherries are then de-pulped and fermented under anaerobic conditions for 60 hours.

After the anaerobic fermentation is complete, the beans are washed to remove any remaining mucilage. They are then placed on concrete patios to sun-dry for 8 days. During this time, the beans are regularly turned to ensure even drying. The drying process continues until the coffee reaches the ideal moisture level of 11.5%, critical for preserving quality and flavor during storage and shipping.

By controlling the fermentation and drying processes meticulously, our coffee achieves exceptional quality and unique flavor profiles in this washed processed, making this lot stand out in the specialty coffee market.