Coffee production on these farms is built around careful, year round management that keeps trees healthy and productive. Coffee trees are regularly weeded and pruned to improve airflow, sunlight exposure, and harvesting efficiency. Many producers also grow plantains, avocados, citrus, corn, and cassava alongside coffee, providing natural shade, protecting the soil, and creating additional sources of income.

Fertilization is adapted to the age and needs of the coffee trees. Mineral fertilizers are applied during the rainy season, while organic compost produced from coffee pulp and other farm residues is used each year to improve soil health and support long term productivity.

Harvest generally takes place from May to August, followed by a smaller mitaca harvest later in the year. Only fully ripe cherries are selectively handpicked before undergoing flotation sorting to remove defective fruit. The coffee is then fermented, washed, and dried on raised beds or patios for 10 to 15 days until it reaches the ideal moisture level for storage and export. Most farms cultivate Castillo, a variety developed by CENICAFÉ after decades of research. Today it is one of Colombia’s most widely grown varieties, valued for its rust resistance, adaptability, and ability to produce outstanding cup quality across diverse terroirs.