Juan Valdez
Published on October 12, 2023 • 8 min read
Medellín is more than just a city of eternal spring; it is the beating heart of Colombia’s coffee revolution. Today, we take you deep into the mountains of La Sierra.
The Journey of the Bean
The process begins long before the sun rises over the Aburrá Valley. Local farmers, or cafeteros, meticulously hand-pick only the ripest red cherries. Unlike industrial farms, the steep hills of Medellín require a human touch that machines simply cannot replicate.
"Coffee is not just a drink in Medellín; it’s our history, our resilience, and our future."
The Processing and Drying
Once picked, the cherries are de-pulped to reveal the beans inside. We watched as they were fermented for 24 hours—a critical stage that develops the bright, acidic notes Medellín coffee is famous for. The beans are then spread across elevated 'drying beds' where they soak up the tropical sun.
The Art of the Roast
The transformation from green bean to aromatic brown treasure happens in the roaster. In La Sierra, they prefer a medium roast that highlights the caramel and citrus undertones of the local soil.
