Cundinamarca, located in the center of the country, is one of the 32 departments of Colombia. Even though it is not the best-known coffee-growing region of Colombia, there are more than 37,000 hectares of coffee cultivation in 69 towns out of 116 in total.
This department was one of the first regions of Colombia in which coffee cultivation began in the 19th century. Farms located in the temperate zones and high altitudes have allowed the development of coffee with a distinctive flavor.
The coffee in this magnificent region is generally produced with sustainable, artisanal techniques and little industrial intervention that give the beans a flavor and a quality.
One of the farmers, who decided to produce its coffee in the most organic and sustainable way, is Florentino Nivia from Silvania. Florentino does not use any chemical fertilizers and pesticides on his farm. He processes all the organic waste and either feeds it to the animals or uses it to fertilize the crops.
Florentino showed us all the processing of coffee on his farm, from handpicking of the beans, through de-pulping, washing, drying in the tunnels, to loading the bags on his horse and delivering them to his own processing station in the town of Silvania, where the coffee is being threshed, sorted by grain size, quality-checked and eventually roasted and packed for the end consumers here in Colombia.