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Behind the madness and passion for coffee, there is a great philosophy that can be summed up in four words: production, harvest, roasting, and preparation.
The genetics of the plants, the temperature and altitude of the regions where they grew, and Colombia's volcanic soils are the initial conditions for the quality and reputation of our "mild" coffee. Additionally, its diversity, like Colombia’s orchids and birds, is among the widest in the world.
Due to its mountainous geography, the industrialization of the harvest process did not occur in Colombia, and we continue to favor the artisanal method, picking by hand and bean by bean. The same goes for fermentation and drying in micro and nano-lots, managed with wisdom passed down from generation to generation.
Just like in winemaking, where the grape is not yet wine, the dried bean is not the coffee we drink. Therefore, the stage where the aromatic properties, which did not previously exist, are revealed is the most personal and creative part of the process: the roasting of the coffee.
The perfect grind of the roasted bean depends on the methods and techniques used: the faster and more pressure applied, the finer the grind, as in the case of espresso coffee. In contrast, brews that take time to extract aromas can use a coarser grind.