Colombia has long been recognized for producing high-quality, mild washed coffees. However, starting in 2014, producers began to innovate and implement new processing methods. Among these, the Natural process stood out—something uncommon in Colombia due to its climate conditions, including high relative humidity, frequent rainfall, and significant climatic variability, which made it difficult to manage.

Through early trials and small batches, producers realized that it was indeed possible to successfully carry out this process on their farms. They understood that the key factor requiring the most attention was the drying phase, as improper drying could negatively impact cup quality. Additionally, this process became particularly attractive to environmentally conscious producers, as it reduces water consumption and minimizes the impact on the water footprint.

Today, we see that the quality of the beans is more consistent, thanks to the experience and knowledge producers have gained over time. They are also exploring new techniques, such as Anaerobic Naturals and extended fermentations, to enhance flavors and expand the diversity of coffee profiles.

Contributing Producers

The coffee farmers who contribute to Kanwa cultivate their crops on farms ranging from 1 to 10 hectares. Many of them come from families with a deep-rooted coffee tradition, passing down knowledge from generation to generation. They grew up running through coffee fields, watching their grandparents and parents sustain their families through coffee. Others have migrated from different regions of Colombia—such as Caquetá, Nariño, Cauca, and Tolima—drawn to the south of Huila by its exceptional agricultural potential. Among them are indigenous farmers from Cauca, who settled in the area in the 1930s and 1940s in search of better opportunities. This blend of cultures and traditions has fostered an exchange of knowledge, enriching coffee production in the region and leading to outstanding cup quality.

In recent years, these dedicated producers have focused on meticulous coffee processing, achieving remarkable consistency and quality harvest after harvest. Their commitment extends beyond coffee itself, as they work with deep respect for the environment and the conservation of their natural surroundings. 

Today, we work with  11 producers delivering exceptional Natural coffees. In Palestina, these include Linarco Rodriguez Ospina, Teresa de Jesús Ospina, and María Eugenia Rodriguez Ospina. From Pitalito, we have Elsa Benavides Artunduaga, Silvia Cristina Valderrama, and Alexander Hernandez, as well as Luis Aníbal Calderón and Jhon Wilmer Cuellar from Acevedo. In Bruselas, José Herman Salazar stands out, while in Oporapa, Wilfredo Ule Vargas and his wife, Yubely Trujillo, are dedicated to this craft.

Drinking this coffee supports not just quality and tradition but also the resilience and dedication of these producers. It ensures that this rich coffee culture continues to thrive in Palestina for years to come.

The coffee producers of Kanwa begin their process with a manual and selective picking of ripe cherries. In some cases, farmers manually sort the cherries at their own wet mills to ensure only the best ones are used for processing, while others float the cherries to remove any defective ones.

The coffee can follow different processing methods: Traditional (without fermentation), Anaerobic Natural (fermented in sealed plastic tanks for 50 to 100 hours), or Long Fermentation (fermented in plastic bags or sacks for 20 to 50 hours) before being moved to the drying area — either parabolic-covered patios or parabolic-covered drying beds. Depending on the farm’s climate, drying can take between 15 and 25 days. Some producers choose to pre-dry in the shade for 5 to 10 days to reduce excess moisture in the cherries.

Once dried, the cherries are sometimes stored on the farm for one to two weeks before the grower delivers them to the purchasing station in Palestina. There, a Quality Analyst evaluates the coffee through a rigorous physical analysis, measuring moisture level, water activity, and physical defects. It then undergoes a sensory analysis, which ultimately determines its final quality grade.

Finally, the dry cherry is sent to Caravela’s dry mill in Armenia for processing before being shipped to port.