Written by Frosini Vasiadi
Find more about Frosini's work here
Can you walk us through a typical day in your life as a coffee producer in Colombia?
I usually start my day around 6:30 in the morning. The first thing we do is check the plan for the week, which we organize based on the phenological stage of the coffee plants. Are they flowering? Are the cherries developing? Is harvest approaching? Each stage demands different care - fertilizing, pruning, or pest management — so planning is essential.
From the time a flower blooms to the moment the cherry is ripe for picking, it takes anywhere from 32 to 36 weeks. Weather plays a big role. Warmer temperatures speed things up, colder ones slow them down. Nature sets the rhythm, and we have to adapt to it. Not the other way around.
What’s the most rewarding part of your work? And the most challenging?
What I love most is when people drink my coffee and truly appreciate it. I want the flavor in the cup to be as close as possible to the taste of the cherry on the tree. That connection, from plant to palate, is what makes everything worthwhile.
The biggest challenge? Drying the coffee. Our harvest season overlaps with the rainy season, which makes sun-drying really difficult. Sometimes we have to let the beans ferment longer while we wait for dry weather. I think a lot of fermentation methods actually came from these kinds of situations - producers adapting out of necessity.
We have to be careful, though. Using machines to dry the beans at high temperatures might seem like a solution, but it can ruin everything. If the seeds get hotter than 55°C, they crystallize and lose quality. Getting it right takes patience, skill, and precision.
Another major challenge is labor. Many young people are moving to the cities and leaving rural life behind. But I believe life in the countryside is easier and more fulfilling. Here in Colombia, our terrain doesn’t allow for machine harvesting like in Brazil. Everything is picked by hand. It’s tough, but that hands-on care often leads to better quality coffee.
How has coffee farming changed in your region over the years?
When I was younger, we grew coffee without much technical knowledge. You just planted a tree and hoped for the best. These days, everything is more precise. We use improved plant varieties, supplements, and well-timed interventions to produce better yields and higher quality.
Institutions like the Colombian Federation of Coffee Growers, which has been around since 1927, have played a big role in this transformation. Cenicafé, the country’s main coffee research center, develops new plant varieties and agricultural inputs. We producers also help each other, sharing what works and encouraging each other to innovate and stay sustainable.
What are the biggest challenges you’re facing as a coffee producer right now?
Climate change, without a doubt. The seasons are shifting. We get rain during dry periods, which confuses the plants and disrupts their flowering cycles. Pests and diseases, like coffee leaf rust - which we once thought was under control thanks to resistant varieties - are reappearing.
To cope, I try to make my farm more balanced and self-sufficient. I cultivate native microorganisms from forest soil, using ingredients like honey and milk to help them thrive. These microbes help strengthen the plants and reduce our need for chemical treatments. It’s a more natural way of farming. Working with the land, not against it.
Coffee prices are rising. Does that help producers like you?
It’s complicated. Yes, prices per pound have gone up, but at the same time, we’re getting lower yields because of climate challenges. So in the end, our income stays about the same. The higher prices don’t necessarily mean more profit for us.
What do you wish consumers understood about the economics of coffee production?
I wish people knew how long it takes to produce one single cup of coffee. From planting the seed to harvesting the cherry, it’s a process that takes over two years. And if you’re waiting for a tree to become fully productive, it’s more like three and a half years. Every bean involves labor, experimentation, and attention to detail. Most people don’t see that part.
What role do direct trade relationships play in supporting producers?
Direct trade changes everything. My relationship with La Clara, for example, gives me more transparency and a fair price. I get paid quickly, and I know exactly where my coffee is going. Roasters and consumers benefit too. They get traceability and freshness. Everyone wins. The coffee isn’t blended or modified. What I grow is what you taste.
What does sustainability mean to you?
Sustainability has two sides for me: financial and environmental. Financially, I run the numbers before planting new varieties, like Chiroso, to make sure it makes sense long term. Environmentally, everything I do is about protecting the future.
Using local microorganisms is hard at first, but once it becomes a routine, the rewards are clear: better soil, stronger plants, and fewer chemicals. It’s more work, but it’s absolutely worth it.
What message would you like to send to coffee drinkers around the world?
I would encourage people to try naturally processed coffees. The kind without additives or artificial flavors. If you’ve never had a truly natural cup, you’re missing out. Some flavored or infused coffees could even pose health risks. Transparency in how coffee is processed matters. Know what you’re drinking.
Can you tell us more about your brand, Memorable?
Memorable isn’t just a brand. It’s an idea. A movement. The success I’ve had has inspired other producers in the area to try new methods and improve their quality. Some are even entering competitions now. It’s great to see that confidence grow. Everyone’s raising the bar.
What obstacles do producers face when improving their coffee?
The hardest part is selling coffee that’s been processed in a different way. Here in Colombia, the Coffee Growers Federation will only guarantee the purchase of washed coffees. That’s the traditional method. If you do something new, like a natural or honey process, you’re on your own. Even if the coffee is excellent, it might not meet their visual standards. So you take a big risk by trying to innovate.
You’ve won awards for your natural processed coffee. What’s your secret?
It comes down to two main things: the variety, like Gesha, and the process. We treat our coffee plants like babies. It’s all about nurturing them with consistency and care. The protocol for processing is just as important as the variety. A lot of people are planting Gesha now, but if you don’t follow the right steps, you won’t get the same result.
What changes are needed in the industry to better support producers?
I think the new direction from the Specialty Coffee Association (SCA) is interesting. They’re starting to evaluate coffee not just by taste, but by where and how it’s produced. It might reduce the role of Q graders in some ways, but it could offer more meaningful recognition for producers. We’ll have to wait and see how it evolves.
Is coffee your life?
Yes. No doubt about it. Coffee is my philosophy, my passion, my legacy. I hope my daughter will continue this work someday. With coffee, you get to do everything — grow it, process it, and then watch someone enjoy it. And when you see their face light up from that first sip? That’s the real reward.