In Colombia there is coffee production all year round; there is a main season and a less abundant one, but the quality of the product does not change.
Colombia boasts a diverse mountain range from Sierra Nevada de Santa Marta to Nariño. The coffee plant, native to Ethiopia, thrives here above 1,200 meters. Colombian coffee’s fame stems from tradition as well as ideal growing conditions. Syphax coffee undergoes a meticulous process to reach tables worldwide.
Coffee production in Colombia happens year-round. There’s a main harvest and a smaller one, with consistent quality. Farmers hand-pick ripe coffee cherries. A machine removes the pulp and skin. A parchment layer remains, giving “parchment coffee” its name.
Next comes fermentation, changing sugars into simpler forms. This can take up to 20 hours, depending on climate and altitude. Washing removes mucilage and debris using clean water, ensuring quality. Beans, now 56% moisture, are sun-dried to 10-12% for sale. This yields dry parchment coffee, purchased by Syphax.
Finally, machines remove the husk and sort beans by size and quality. The best green coffee is tested and packaged for export. It’s roasted and enjoyed globally. Syphax ensures quality by partnering with Colombian growers. This creates a product that is both delicious and sustainable. It also respects the communities involved.
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