How to pick Colombian Coffee Fruit

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For many Finca El Ocaso pickers in Salento, Colombia, the day's work starts at 04:30 and then walks a few miles to the farm. Every morning, pickers receive a cup of hot coffee "Agua Panela", a typical Colombian brown sugar drink. Agua panela provides a natural energy that workers need to start their day in coffee fields. Braving all kinds of weather conditions, from the cold winter rain to the scorching heat, the workers started climbing punctually at 05:30 in the morning. Picking lasted until 08:30 in the morning, and the workers went down the hill to the farmhouse for a full breakfast, which usually included tacos, eggs, plantain and hot chocolate. Then the workers returned to the mountain to start the second round. Picking lasted until 12:30, when the first batch of coffee fruits was almost full of 40-60 kilograms of coffee fruit, sometimes more depending on the season. The pickers gathered at the weighing station and lined up to weigh out what they had picked in the morning. After weighing, lunch began, and at 01:15 in the afternoon, the workers went back to the mountain to continue picking. The second and last weighing every day is at 5:30, followed by a satisfying dinner. After 12 hours a day, of which 10 hours are picking coffee in the mountains, the night sky brings an end-it's time to go home and rest.

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