Colombian coffee​

Coffee is grown in five macro-areas of the country, in turn divided into twenty provinces. The central provinces of Caldas, Risaralda, Quindío, and Tolima are known as the “coffee triangle” and are the ones where most Colombian Arabica is produced. Each of these provinces produces high-quality coffee with distinctive characteristics, yet always with sweet, fruity, and floral aromatic notes, where chocolate and hazelnut can also be perceived. Caturra, Maragogype, Tabi, Typica, Bourbon, Castillo, and Colombia are the most widely cultivated varieties, although there is certainly no shortage of new developments imposed by the market. Harvesting is still done by hand and the cherries are processed mainly with the washed method: two aspects that help make Colombian specialty coffees among the most appreciated in the world.

Bianca Bernini, granddaughter of Mokaflor founder Vasco Bernini, undertook her journey with a precise goal: to visit the plantations with which Mokaflor has worked for years, focusing both on coffee processing methods and on the quality of life of the campesinos on the plantations. For this very reason, accompanying her was Alessandro Mazzocco, General Manager of the Italian branch of Olam International. Olam is among Mokaflor’s main suppliers of green coffee and is committed to supporting developing producing countries, with the aim of improving the conditions of workers on plantations and helping their communities with logistical and financial solutions. The three plantations visited by Bianca are sustainable farms that make respect for the environment and sustainable cultivation a true hallmark.