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Behind a Shelton’s Cup of Coffee

By :Ximena Shelton 0 comments
Behind a Shelton’s Cup of Coffee

Sourcing our coffee with the Colombian Coffee Growers Federation (FNC), we guarantee not only the excellent quality of all our coffees but also the sustainability and social orientation of our products.

Quality experts, geographic location, soil and biodiversity conditions, in addition to exceptional organoleptic properties, allow for competitive advantages of Colombian coffee. From the northern to the southern areas of the country and throughout its three mountain ranges, Colombian coffee plants excel. The country´s weather, topographic and cultural changes, give a unique flair to the bean, that grows under perfect conditions to provide fresh coffee all year round, with a result of diverse cup profiles.

 

GET TO KNOW THE CROP DETAILS

SOW

Colombia grows “Caturra”, “Típica”, “Barbón”, “Tabí”, “Castillo” and Regional “Castillo” varieties. For the sowing process, coffee growers carefully and delicately select the berries from the best coffee plants, and when the varieties that are resistant to the coffee rust, the seeds are found at Coffee stores.

 

SEEDER

The seeder is the place where the coffee seeds are sown to germinate and later obtain the ¨chapolas¨ (seedlings). They are kept there for two months. Subsequently, they are taken to the nursery where they are individually planted in bags containing a mixture of soil and organic materials to nourish the plants for at least six months.

 

NURSERY

Once the best plants are selected from the seedbed, they are planted in the field to begin the ‘productive phase’. Once planted, a system that allows growers to use the adequate agronomics and proper harvest techniques is implemented.

 

SOWING IN THE FIELD

After 6 months in the nursery, the coffee trees are planted in the ground. The productivity is determined by the conditions of the soil and climate of the coffee farm and is dependent upon the level of adaptation of the variety planted in the site. The number of plants per hectare and age of the plants are factors that directly affect productivity. Suitable and correct layout is a large part of the profitability of the crop as well as the sustainability of the coffee fields. Layout has direct impact on erosion: with it you can either speed up or slow down the process.

 

PLANTATIONS

There is a point and time where each tree will reach its maximum production potential. Whether in tall or short poise varieties; with any plantation density; in plain sunlight or under the shadow of a tree; on free growth or with no tree topping; with single or multiple stems; there is a specific number or harvests in which the tree reaches its maximum production average per harvest length. This period includes the initial stage of vegetation growth. Therefore, coffee farming requires periodic tree renovations after the trees have reached their full development.

 

GET TO KNOW THE POST HARVEST DETAILS

HARVEST

200 years of handpicking have taught us that this is the best way to select the best coffee berries. Nothing can replace the experience of the coffee collectors. Recent research indicates that this type of labour can be performed by wearing a device called “Canguaro”, which prevents the berries from falling to the ground and getting lost during harvest.

 

PULPING

The post-harvest stage is of great importance, both for the coffee quality and the conservation of the environment. In Colombia, coffee growers use a system that obtains the dry parchment of the coffee without wasting too much water.

 

MUCILAGE REMOVAL

The ecological post-harvest purpose is to both save and conserve water. First, the fruits are pulped. Then, the best coffee beans are selected, and the mucilage is mechanically removed to finally start the drying phase of the bean. With this system, many coffee growers have succeeded in reducing the use of water to less than one litre per kilogram of coffee cherries.

 

DRYING

Coffee drying can be performed by direct exposure to sunlight or using a drying machine. The most important thing is to always have a humidity range of 10% to 12% in the ‘dry parchment’ coffee that will be commercialized in order to conserve its quality.

 

THRESHING

Once commercialized, the ‘dry parchment’ coffee´s shell is removed with specialized equipment, leaving the green coffee bean (or coffee in almond) ready for exportation or industrial processing.

 

DIVERSITY

Our rich and diverse climate, topography, soil and culture allow for a unique style. Great variety of rich and fresh coffees available all year round.

Colombian coffee as a designation of origin represents the connection between the quality, tradition of coffee and the territory where it is produced. Clients and consumers know that 100% Café de Colombia brands guarantee the characteristics.

 

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