La Morelia Farm (Finca La Morelia), from which our name is derived, was
acquired in 1982 by Mr. Gilberto Torres and his wife Cecilia Valencia, located
in the rural area of the Caimo district, 10 minutes from Armenia, Quindío.
Planting, harvesting, and processing are the commercialization of an activity
that quickly achieved high standards of quality in the selection of coffee
beans. Their three children reaped the fruits of their parents' labor and
joined this cause.
New properties have been acquired with the aim of strengthening the grain
supply to the national and international markets.
Today, thanks to the progress made, the decision was made to add value to the
product by creating a specialty coffee based on the guidelines required by
certifying bodies and the National Federation of Coffee Growers.
Café La Morelia is born, a gourmet product of origin, with excellent flavor
and a legacy of half a century of tradition. 100% natural, Colombian and from
Quindío, Café La Morelia represents the evaluation of a process that returns
in every sip the emotion of a universal beverage, made from the depths of the
tropics.
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Entrance to La Morelia Farm
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Seedbed (Semillero)
In Colombia, the journey of
coffee begins in the "semillero," or seedbed, a crucial stage in the
cultivation process. Here, carefully selected coffee seeds are sown in
disinfected sand germinators.
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Around 37 days later, the first sprout appears—this is known as the
"chapola," a tender green shoot that marks the beginning of the coffee
plant's life. The chapola is then transferred to a nursery, where it
continues to grow in nutrient-rich soil for several months until it's
strong enough to be planted in the field.
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As the plant matures, it enters the "grano" phase, where it begins to
produce coffee cherries. These cherries contain the coffee beans,
which are harvested once they reach optimal ripeness—typically when
they turn red or yellow, depending on the variety. The beans are then
processed through methods such as washing, honey, or natural drying,
which influence the final flavor profile of the coffee.
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The term "grano fósforo" is less commonly used in mainstream coffee
terminology, but it refers to a specific stage of the bean, linked to
its appearance. Phosphorus, for instance, plays a role in coffee plant
nutrition, though studies have shown its effects on yield can vary
depending on soil conditions. This highlights the nuanced relationship
between agricultural inputs and coffee quality.
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Finally, the "colino" stage refers to a more developed coffee seedling
that has formed multiple branches and is ready for transplantation
into the field. These colinos are typically grown in black
polyethylene bags filled with a mix of soil and organic matter,
ensuring they are robust enough to thrive in open plantations.
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This progression—from semillero to chapola, grano, and
colino—illustrates the meticulous care and expertise embedded in
Colombia’s coffee cultivation, a process that underpins the country’s
reputation for producing some of the finest coffee in the world.
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Adult coffee plants
The adult coffee plant in Colombia,
typically of the Arabica variety, reaches maturity and begins producing
fruit around its third year. Grown at altitudes between 1,200 and 2,200
meters above sea level, these plants thrive in Colombia’s tropical
climate, which offers consistent temperatures (17–23°C) and regular
rainfall—ideal conditions for slow cherry maturation and complex flavor
development.
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The plant can live for 20 to 30 years, but its most productive years
are usually between the 4th and 15th year. During this time, it
produces white, jasmine-scented flowers that bloom in response to
rainfall and signal the start of the fruiting cycle.
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Coffee cherries begin as green fruits and gradually ripen to a deep
red or burgundy color, which indicates peak sugar content and flavor.
In Colombia, where hand-picking is the norm, harvesters selectively
pick only the ripe cherries, often revisiting the same tree multiple
times during the harvest season to ensure quality. This meticulous
process is essential for maintaining Colombia’s reputation for
high-quality coffee. The country benefits from two harvests per
year—the main harvest and a secondary "mitaca" crop—thanks to its
varied geography and microclimates.
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On average, Colombia produces around 11.5 million 60-kg bags of coffee
annually, making it the third-largest coffee producer globally and the
largest producer of washed Arabica beans. However, yields can vary due
to climatic factors like La Niña, which brings excessive rainfall and
can reduce output. Most of Colombia’s coffee is grown by smallholder
farmers on plots averaging 1.5 hectares, emphasizing quality over
quantity and contributing to the country’s strong culture of
sustainable and artisanal coffee production.
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As the coffee plant ages, its productivity gradually declines. After
about 20–25 years, many farmers opt to renovate their plantations by
pruning or replacing older trees with new seedlings. This cycle
ensures continued productivity and quality. The flowering and fruiting
cycles, influenced by rainfall and sunlight, are carefully monitored
by farmers to optimize harvest timing and manage pests and diseases.
The combination of careful cultivation, selective harvesting, and
ideal environmental conditions makes Colombian coffee a global
benchmark for excellence.
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Coffee species
Coffee is primarily produced from two main
species: Arabica (Coffea arabica) and Robusta (Coffea canephora).
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Arabica accounts for approximately 60–70% of global coffee production,
while Robusta makes up the remaining 30–40%.
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Arabica is prized for its smooth, nuanced flavor and is typically
grown in higher altitudes, whereas Robusta is known for its stronger,
more bitter taste and higher caffeine content.
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These differences influence not only the sensory profile of the coffee
but also its market value and usage—Arabica is favored for specialty
coffee, while Robusta is often used in instant coffee and espresso
blends for its crema and caffeine punch.
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Altitude plays a crucial role in the cultivation of these two species.
Arabica thrives at elevations between 1,200 and 2,000 meters above sea
level, where cooler temperatures slow the maturation of the coffee
cherry, allowing for more complex sugars and acids to develop. In
contrast, Robusta is typically grown at lower altitudes, ranging from
200 to 800 meters, and is more tolerant of heat, pests, and diseases.
This resilience makes Robusta easier and cheaper to cultivate,
especially in regions affected by climate change.
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Caffeine content is another key differentiator. Arabica beans contain
about 1.2% to 1.5% caffeine by weight, which translates to roughly
85–100 mg of caffeine per 8-ounce cup. Robusta beans, on the other
hand, contain approximately 2.2% to 2.7% caffeine—almost double that
of Arabica. This higher caffeine level contributes to Robusta’s bitter
taste and its natural resistance to pests. A cup of Robusta coffee can
contain up to 265 mg of caffeine, making it a preferred choice for
those seeking a stronger stimulant effect.
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While Arabica and Robusta dominate the global market, other
lesser-known species like Liberica and Excelsa also exist, though they
represent a tiny fraction of production. These varieties are often
grown in specific regions and offer unique flavor profiles, but they
lack the widespread cultivation and commercial infrastructure of the
two main types. As climate change and market demands evolve, there is
growing interest in improving Robusta’s quality and exploring hybrid
varieties that combine the best traits of both species.
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Farm workers taking a lunch break
In Colombia, coffee
harvesting is a labor-intensive and highly skilled task, carried out
almost exclusively by hand. Agricultural workers, known as cafeteros or
recolectores, carefully pick only the ripest cherries—those that have
turned a deep red or burgundy color. This selective harvesting is
essential for maintaining the high quality of Colombian Arabica coffee.
Workers often revisit the same tree multiple times during the harvest
season to ensure that only perfectly ripe cherries are collected,
leaving unripe ones to mature further.
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Each picker typically gathers between 50 to 120 kilograms of cherries
per day, depending on terrain and tree density. The work is physically
demanding, especially in Colombia’s mountainous coffee regions where
the steep slopes make mechanized harvesting impractical. Instead,
pickers rely on their experience and a simple touch test—gently
squeezing the cherry to see if it yields slightly—to determine
ripeness. This method ensures that the cherries are at their peak
sugar content, which is crucial for flavor development.
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The main harvest season in Colombia runs from October to January, with
a smaller secondary harvest, known as the mitaca, occurring around
April to June. During these periods, coffee farms become bustling
centers of activity, with temporary workers often migrating from other
regions to assist. After picking, the cherries are quickly transported
to nearby processing stations to prevent fermentation or spoilage,
beginning the next phase of the coffee’s journey.
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Despite the physical challenges, many workers take pride in their role
in producing one of the world’s most celebrated coffees. Their
expertise in identifying ripeness and handling the cherries with care
is a cornerstone of Colombia’s coffee reputation. In recent years,
efforts have been made to improve working conditions and wages, as
well as to recognize the cultural and economic importance of these
skilled laborers in sustaining Colombia’s coffee legacy.
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Post-harvest processing machine
After the coffee cherries
are harvested, they enter a phase known as post-harvest processing,
where the outer layers of the fruit are removed to extract the beans
inside. This transformation takes place in specialized machines designed
for different processing methods—most commonly the washed (wet), natural
(dry), and honey processes. The choice of method significantly
influences the final flavor profile of the coffee. In the washed
process, cherries are first depulped in machines that remove the outer
skin and pulp, exposing the mucilage-covered beans. These beans are then
fermented in tanks to break down the mucilage before being thoroughly
washed and dried.
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In contrast, the natural process skips the depulping stage. Instead,
whole cherries are spread out on drying beds or patios and left to dry
in the sun for several weeks. During this time, the fruit ferments
around the bean, imparting fruity and complex flavors. Once dried, the
cherries are hulled in machines that remove the hardened outer layers.
The honey process is a hybrid method where only part of the mucilage
is removed before drying, resulting in a balance between the clarity
of washed coffees and the sweetness of naturals.
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Inside the processing machines, several steps occur depending on the
method. In wet processing, depulpers strip the skin, fermentation
tanks break down mucilage, and mechanical washers clean the beans. In
dry processing, hulling machines like the Cimbria Huller or Neuhaus
Neotec systems remove the dried fruit layers after sun-drying. Optical
sorters are often used to detect and remove defective beans based on
color, size, or shape, ensuring only the highest quality beans proceed
to the next stage.
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Once the beans are cleaned and dried to the optimal moisture level
(usually around 10–12%), they are referred to as "green coffee." These
green beans are then bagged and stored in climate-controlled
warehouses until they are ready for roasting. Roasting is the final
transformation that unlocks the coffee’s aromatic compounds and flavor
potential. From the moment the cherries are picked to the final roast,
each step in the processing chain is meticulously controlled to
preserve quality and highlight the unique characteristics of the
coffee’s origin.
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Coffee drying phase
After coffee beans are harvested and
processed to remove their outer layers, they must be dried to reduce
their moisture content from about 60% to a stable 10–12%.
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This drying stage is crucial for preserving the beans and preventing
mold or fermentation that could spoil the flavor. One traditional and
widely used method in coffee-producing countries like Colombia
involves spreading the beans on raised trays or patios, often under
tarpaulins or plastic covers to protect them from direct sunlight,
rain, and contamination.
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The beans are typically laid out in thin layers on mesh trays or
concrete surfaces and are raked regularly to ensure even drying. When
tarpaulins are used, they serve multiple purposes: they shield the
beans from sudden rain showers, prevent reabsorption of moisture
during cool nights, and reduce exposure to dust, insects, and animal
droppings. In some cases, solar dryers—structures with transparent
polyethylene covers—are used to create a greenhouse effect,
accelerating the drying process while maintaining consistent airflow
and temperature.
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Drying can take anywhere from 7 to 20 days, depending on the climate,
altitude, and method used. If the beans are dried too quickly or
unevenly, they may crack or develop off-flavors. Conversely, if drying
is too slow or interrupted by moisture, the beans risk developing mold
or mycotoxins. That’s why farmers often monitor the process closely,
adjusting the tarps or ventilation to maintain ideal conditions.
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Once the beans reach the desired moisture level, they are referred to
as "parchment coffee" (if the thin parchment layer is still intact) or
"green coffee" (after hulling). They are then stored in breathable
sacks in cool, dry warehouses until they are ready for export or
roasting. This drying phase, though seemingly simple, is one of the
most delicate and decisive steps in preserving the quality and flavor
potential of the coffee.
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Manual sorting and grading process
After coffee beans are
dried and hulled, they undergo a meticulous sorting and grading process
to determine their quality and market value. This stage is essential for
ensuring consistency in flavor, appearance, and roast performance. While
machines are often used for initial sorting by size, density, and color,
manual separation remains a gold standard for premium coffee, especially
in specialty markets. Workers—often women in rural communities—carefully
inspect the beans on large tables, removing any that are discolored,
broken, insect-damaged, or otherwise defective.
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This manual sorting is known as "European Preparation" when done to a
high standard, and beans may be hand-sorted once, twice, or even three
times—referred to as single, double, or triple picking. Each round of
sorting increases the uniformity and quality of the final product,
which in turn raises its price. For example, beans destined for
high-end cafés or competitions are often triple-picked to ensure
near-perfect consistency. This labor-intensive process not only
enhances quality but also provides employment in coffee-growing
regions.
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The beans are typically sorted by color, size, and density. Color
sorting removes beans that are too light (often underdeveloped or
"quakers") or too dark (possibly over-fermented or moldy). Size
sorting ensures uniform roasting, as beans of similar size roast at
the same rate. Density sorting, often done with gravity tables,
separates heavier, more mature beans from lighter, less desirable
ones. Heavier beans tend to have better flavor and are more resistant
to roasting defects.
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Ultimately, the sorted beans are bagged according to grade and sold at
different price points. Higher-grade beans fetch premium prices and
are often traceable to specific farms or microlots, while lower-grade
beans may be blended or sold for commercial use. This careful
separation process is what allows consumers to enjoy a cup of coffee
that is not only flavorful but also consistent and ethically sourced.
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Coffee roasting
Coffee roasting is an art that transforms
green beans into aromatic, flavorful brews, and the roast level
dramatically influences the taste, aroma, and body of the final cup.
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The lightest roast, often called Cinnamon or Light City, is roasted
just to the beginning of the first crack (around 196°C or 385°F).
These beans are light brown, dry, and retain much of the coffee’s
original acidity and floral or fruity notes. They’re favored in
specialty coffee circles for highlighting the bean’s origin
characteristics, though they can taste grassy or sour if
underdeveloped.
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Medium roasts—including City, American, and Breakfast roasts—are taken
slightly further, typically ending just after the first crack (around
205–220°C or 400–428°F). These beans are medium brown and still dry on
the surface. They offer a balance between acidity and body, with more
sweetness and caramel-like flavors than light roasts. City roast, in
particular, is popular among third-wave coffee roasters for preserving
origin flavors while adding a touch of roast complexity.
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Medium-dark roasts, such as Full City and Vienna, are roasted to the
edge or just into the second crack (around 225–230°C or 437–446°F).
These beans begin to show a slight sheen of oil and develop deeper
flavors like chocolate, nuts, and dark caramel. Acidity is lower, and
the body becomes fuller. Full City is often used for espresso because
of its syrupy mouthfeel and rich, bittersweet profile.
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At the darkest end of the spectrum are French and Italian roasts,
which are taken well into or beyond the second crack (up to 240–250°C
or 464–482°F). These beans are dark brown to nearly black, shiny with
oil, and have a smoky, sometimes charred flavor. Origin
characteristics are mostly lost, replaced by roast-driven notes like
burnt sugar, ash, and spice. French roast is bold and intense, while
Italian roast—even darker—is often used for strong espresso blends and
has a thinner body but a powerful, bitter finish.
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Coffee packaging with air-control technology
After coffee
beans are roasted, they begin to release carbon dioxide in a process
known as degassing. This release of gas can continue for several days
and, if not properly managed, can lead to bloated or even burst
packaging. To address this, modern coffee packaging often includes
one-way degassing valves—a small but essential innovation that allows
CO₂ to escape while preventing oxygen, moisture, and contaminants from
entering the bag. This helps preserve the coffee’s aroma, flavor, and
freshness for a longer period.
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These bags are typically made from multi-layer composite films that
provide high barriers against oxygen and humidity. They come in
various formats—such as stand-up pouches, flat-bottom bags, and
side-gusseted bags—and are often heat-sealed to ensure airtight
conditions. The one-way valve is usually positioned on the front or
back of the bag and is designed to activate under pressure, releasing
gas without letting air in. This is especially important for freshly
roasted beans, which are most vulnerable to oxidation in the first few
days after roasting.
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The use of these air-control bags not only extends shelf life but also
enhances the consumer experience. When a customer opens a bag with a
degassing valve, they’re often greeted with a burst of fresh coffee
aroma—an indicator of well-preserved beans. Additionally, these bags
help prevent spoilage during long-distance shipping and storage,
making them ideal for both local roasters and global coffee brands.
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In essence, coffee packaging with air-control technology is a blend of
science and marketing. It protects the product’s integrity while also
signaling quality to the consumer. As coffee culture continues to
grow, especially in the specialty segment, these innovations are
becoming standard practice for any brand that values freshness and
flavor.
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Coffee preparation methods
Coffee preparation methods vary
widely in technique, flavor, and grind size, offering a rich spectrum of
experiences for enthusiasts.
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The AeroPress, for example, uses air pressure to push hot water
through finely ground coffee, producing a smooth, espresso-like brew
in under two minutes.
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The Chemex, a pour-over method, uses thick paper filters and a
medium-coarse grind to yield a clean, bright cup with delicate
acidity.
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Filtered coffee, whether through automatic drip machines or manual
pour-overs, typically uses medium grind and paper filters to produce a
balanced, aromatic brew.
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Espresso is made by forcing hot water through finely ground coffee at
high pressure (9–15 bars), resulting in a concentrated shot with a
rich crema.
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The French press uses a coarse grind and immersion brewing, where
coffee grounds steep in hot water before being separated by a metal
plunger, producing a full-bodied, robust cup.
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Instant coffee, on the other hand, is pre-brewed and freeze- or
spray-dried; it dissolves instantly in hot water and requires no
brewing equipment.
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Percolated coffee involves cycling boiling water through coarse
grounds using gravity and pressure in a stovetop or electric
percolator. It produces a strong, sometimes bitter brew if
over-extracted.
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The ROK espresso maker is a manual, lever-based device that uses
finely ground coffee and hot water to craft espresso without
electricity, offering a hands-on brewing experience.
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Mocha, or mochaccino, blends espresso, steamed milk, and chocolate
(syrup or powder), often topped with whipped cream, creating a sweet,
dessert-like drink.
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Finally, siphon coffee—also known as vacuum brewing—uses vapor
pressure and vacuum suction in a two-chamber glass apparatus. Water is
heated in the lower chamber, rises to mix with medium-ground coffee in
the upper chamber, and then filters back down as brewed coffee. This
theatrical method produces a clean, aromatic cup with complex flavors.
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Each method offers a unique balance of body, clarity, and intensity,
making coffee preparation as much an art as a science.
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See Also
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