The harvest has arrived! Find out how it is going.

The harvest has finally begun in all its splendor! Here we tell you why a good harvest and post-harvest process is important to ensure the high quality of our single-origin coffee. Our farm is located in Tierradentro-Cauca, Colombia and enjoys a temperate-humid climate and multiple harvest cycles. These are the activities we will carry out during this joyful, yet highly responsible and balanced season.

Cherry picking in several passes. We selectively harvest the coffee cherries manually to ensure that only ripe fruit is harvested. In most cases, we harvest up to three or four times during peak seasons.

We transport, disinfect, and sort the harvested cherries before beginning the fermentation process. This ensures a consistent fermentation process that creates unique and enjoyable flavor profiles for our customers.

In the interest of improving water use, we have moved significantly away from traditional wet processing methods. For us, this means a strong focus on processes that require less water, such as semi-washed, honeyed, and natural processes.

On the other hand, the drying process is essential to ensure the harvest is stored without risk of defects and that the flavors of the beverage meet established criteria. For this, we use covered African beds with constant bean rotation. The final bean moisture content is maintained at 10.5%–11.5%, ideal for preserving the attributes of a premium coffee. To ensure uniform drying in the Cauca climate, we monitor relative humidity and ambient temperature using thermohydrometers.

As always, the harvest is handled by farm experts Ana, Isidro, Juliet, and Jackie, who are responsible for the delicious coffees we produce. Their years of professional and empirical experience allow them to create unique and delicious artisanal coffees.

A well-executed harvest and post-harvest process are key to consolidating a Colombian specialty coffee with a distinctive profile, high quality, and responsible origin. The combination of agronomic techniques and a commitment to preserving and respecting the land make Native Root Coffee a model of sustainable, single-origin coffee.