Innovation in Colombia Coffee Plantations: From Green Bean Processing to Diversity

We have been producing and consuming coffee for more than 600 years, but many of our methods are the same as those of centuries ago. High-quality coffee can still be picked by hand and dried on wooden boards and wire tables in the sun.

Despite innovations in production and processing, such as experimental fermentation and honey coffee, many farmers are still trying to do so due to lack of resources, training or financial constraints.

However, innovation may be the key not only to improving the quality of coffee, but also to farms that increase profits and resilience.

Why do you need innovation?

Innovation means that efficiency, quality and output can be improved. When this increases profits (assuming producers can find suitable buyers), it releases cash flow, so producers can reduce debt and get more resources and training. When innovation works well, it creates a virtuous circle.

Ricardo Oteros, general manager of Supracaf é, a Spanish bakery, stressed: "without sustainable innovation, there can be no progress." "We often compare coffee with wine or [olive oil]; we say coffee is like wine, like oil. When you analyze these gourmet products, you will find that there has been a lot of innovation in the first part of the production chain over the past few decades. This innovation means that the product can be produced at higher yields, reducing environmental impact and reducing inconsistencies. They can refine the product and increase its value.

"in the coffee value chain, you can see that all the final links benefit from great innovation, and they increasingly see a larger share of the global value generated. The percentage of value of producers is gradually decreasing, but when you analyze the innovations introduced when you analyze the origins, you realize that they are extremely limited. "

At present, innovation is urgently needed. The global coffee price crisis has caused prices to fall below the production costs of many farmers, which has dealt a severe blow to the coffee industry. It has something to do with producers leaving farms and even emigrating to other countries. Some of them have been growing coffee for decades, but now there is no way to continue.

Innovation will not solve the coffee price crisis. However, it can provide producers with the tools to reduce the cost of their coffee per pound. It can help them improve the quality of the batches, which means they can ask for higher prices. Doing so can help them through this challenging time. This may help to make agriculture a sustainable profession again.

Improve the quality of sorting and treatment

C é SarEcheverry is the director of TECNiCAF É, a technology park and training center dedicated to the coffee industry in Colombia. The creation of the park was led by Supracaf é in cooperation with other organizations, such as Gobernaci ó ndel Cauca, the National Federation of Coffee growers (FNC), Multiscan and the Cauca Women Coffee growers Association (AMUCC). It supports the region by increasing coffee production through experimental drying, Q processing, variety research, especially through scientifically driven methods.

"We have a lot of challenges that must be solved through innovation," Ricardo said. That's why you create an enterprise platform like TECNiCAF É that accelerates innovation. "

Although much attention has been paid to processing, the quality of cherries used has a great impact on the quality of coffee. Each cup of coffee contains only 20 cherries, and even a shoddy fruit can have a significant impact on overall flavor, aroma and cupping scores.

Based on experiments and experiments funded by Superiafe, C é sar recommends that you perform the following procedures:

1. Transport: coffee cherries should be transported from the field to the production line in fruit baskets and put into stainless steel hoppers. It is important that coffee not come into contact with other types of metal.

two。 First, pre-fermentation sorting: the team wants to avoid using water when it is not needed, so they do not put cherries in water to remove floating matter. Instead, remove stems, stones and any broken or damaged cherries. Cut cherries may contain bacteria that can cause mold or affect the fermentation process.

3. Wash before fermentation: wash the fruit and cool the cherries in the hot sun. Since heat is part of the fermentation process, adjusting the temperature may affect the consistency.

4. Use a Multiscan machine for the second pre-fermentation sorting: separate cherries according to density, size and color. Mixing high-density and low-density beans, or large and adzuki beans, may affect the baking uniformity. At the same time, overripe or immature beans may add an unpleasant taste to the cup. It is best to delete it at the time of classification and sell it as commercial coffee.

5. Fermentation: finally, the coffee should be put into a stainless steel fermentor. Care should be taken to keep batches separate and to maintain traceability of single-farm coffee and micro-batches.

Carefully controlled classification can improve consistency and quality control. In turn, this can be used to distinguish farmers' crops and attract professional buyers. During negotiations, producers can demand a price premium based on the quality of their coffee. It is for this reason that Sudiraf é first took into account the multiple scans of Spanish companies to see that their sorting equipment might be a very suitable Colombian coffee factory.

In addition, well-organized processes can reduce costs. Investing in machinery requires initial expenditure, but it can also represent future savings. This means that high-quality work can be done in less time-although it is important to review the results with employees to maintain standards and identify any possible problems as soon as possible.