Racafé works with coffee producers across Colombia to source high-quality coffees from some of the country’s most celebrated growing regions, including Antioquia and Huila. These mountainous regions benefit from rich volcanic soils, high altitudes and ideal growing conditions that produce coffees with excellent balance and sweetness.
Due to Colombia’s unique geography, with the Andes mountain range dividing the country into multiple microclimates, coffee can be harvested twice per year. This allows fresh coffees to be sourced throughout the year while maintaining consistent cup quality.
Coffee cherries are hand-picked when fully ripe before undergoing flotation sorting to remove underripe fruit and debris. The cherries are then pulped and fermented for around 8–14 hours before being washed and dried on patios or in guardiolas until they reach approximately 10–12% moisture.
Once dried, the coffee is transported to a dry mill where it is graded, cupped and prepared for export. The resulting coffees offer the classic profile Colombian coffees are known for — clean, balanced and approachable.
