Fermentation

Processing in Colombia is part science, part tradition, and part magic. From the widely respected washed method to fermentations using exotic fruits and native forest microbes, Colombian coffee producers are crafting flavor like never before.

The Traditional Washed Method

Step-by-step:

 

  1. Depulp the cherries

  2. Ferment in water (12–36 hrs)

  3. Wash away mucilage

  4. Sun-dry the beans

 

Why it matters:

  • Produces a clean cup

  • Bright acidity

  • Defined, fruity complexity

 

This is the classic that made Colombian coffee famous.

Fermentation as Flavor Alchemy

More than a cleaning step, fermentation is now a creative tool.

Types in Colombia:

 

  • Aerobic: fruity, lively

  • Anaerobic: deep, complex

  • Extended: richer, layered

  • Natural yeast: terroir-driven, local microbes

Natural Probiotic Fermentations

In Huila, producers are adding:

 

  • Pineapple skins

  • Banana pulp

  • Citrus peels

 

This method has been tested successfully by our team—with stunning results.

Flavor impact:
Tropical, creamy, juicy, exotic—and true to its origin.

Microbial Magic in Tolima

Producers in Tolima are:

 

  • Collecting microbes from native forests

  • Using them to combat pests naturally

  • Replacing chemicals with biological harmony

 

These native microbes also support soil health and cup purity.

Biopreparados & Organic Innovation

Farmers and engineers are making:

 

  • Compost teas from sugarcane and leaves

  • Natural sprays with garlic, chili, and neem

  • Fermented soil inoculants for resilience

 

Especially common in organic regions like Tolima, these innovations are changing the future of coffee sustainability.

Why Processing Matters

Processing determines:

 

  • Acidity and body

  • Sweetness and mouthfeel

  • Aroma and complexity

 

Done right, it turns good beans into extraordinary coffee.

Conclusion

Colombian coffee is evolving. From traditional tanks to forest-powered fermentations, producers are crafting coffee that’s innovative, sustainable, and unforgettable.

So next time you taste a cup with notes of mango, jasmine, or lime—know that the real transformation began at the fermentation tank.