In the southern part of the department of Tolima, lies the vast Natural Reserve known as Las Hermosas. Spanning from 1,600 meters above sea level (Masl) to 4,500 Masl, this reserve covers an impressive 125,000 hectares. Bordering the reserve is the picturesque Cañon de las Hermosas, adding to the region’s charm. With abundant water sources, including lakes atop the natural reserve and rivers such as Amoya and Davis flowing through the canyon, this area is a haven of beauty and biodiversity. It is home to many coee farmers who produce high-quality coees, giving rise to the
aptly named brand, Las Hermosas, which embodies the diverse and stunning coee produced by these farmers.
Caravela began working with producers from this area in 2020, with farmers delivering their coffee to the purchasing station in Rioblanco, which was located one to two hours away from their farms.
Understanding the needs of the farmers and aiming to provide better accessibility, a new purchasing station was opened in Chaparral in 2022. This station is much closer to the producers, enabling more farmers from the area to participate. Initially, Las Hermosas started with 12 contributing producers, but there is great potential to involve even more producers in the future.

The coffee farmers contributing to Las Hermosas come from a culture of traditional coffee farming.
Some of them have already started to implement changes on their farms in recent years to improve the quality, such as upgrading machinery and using sieves to clean the coffee. Typically, the farms operate as family ventures where all members participate, and they receive help from neighbors when needed.
In recent years, some farmers have made changes to their farms to enhance production through government projects, while others have taken the initiative themselves. Certain producers have shown a clear intention and drive to improve and advance, aiming for increased productivity, sustainability, and profitability. Coffee has played a crucial role in their growth and prosperity. In addition to coffee, Chaparral also cultivates other main agricultural products such as sugar cane to make
panela, plantain, and fruit trees.
The farms are primarily located on the steep parts of the mountains, with most of the terrain consisting of clay loam soil. The fertile soil, combined with abundant water sources and a climate influenced by the Las Hermosas National Natural Park, creates ideal conditions for coffee production, particularly high-quality coffee.
This area of Tolima has been heavily aected by the internal conflict in Colombia, which hindered its development, especially for the farmers. Coffee has been an agricultural product that has enabled them to move forward and generate profit to support their families, thus improving their quality of life.

The coffee producers of Las Hermosas begin their process with manual and selective picking of ripe cherries. During the harvest, cherry picking typically occurs every 15 to 20 days. The cherries are then taken to the wet mill at the farm, where they are pulped on the same day, usually with minimal or no water at all. After pulping, the coffee is traditionally fermented in tiled and covered tanks for 18 to 26 hours. Following fermentation, the coffee is washed three to four times with clean water. Some producers choose to ferment the coffee with water for a period of 24 to 36 hours. The coffee is then moved to the drying area, which can either be a parabolic covered patios or Casa Helda, a rooftop patio with a retractable roof. The drying process typically takes between 8 to 15 days, depending on the climate of the farm.
Once dried, the final parchment coffee is sometimes stored on the farm for approximately a week. The grower then takes the coffee to the purchasing station in Chaparral, where it undergoes analysis by the Quality Analyst to assess its quality. Initially, a representative sample is subjected to a rigorous physical analysis, measuring moisture level, water activity, and identifying any physical defects. Following the physical analysis, the coffee undergoes a sensory analysis to determine its quality grade. Subsequently, the parchment coffee is sent to Caravela’s dry mill in Armenia for processing before being shipped to the port.