MASTER ORIGIN Colombia contains late harvest Arabica, produced by a select few, courageous farmers. They leave coffee cherries to ripen on trees for longer than usual. The resulting cup is bright, vivacious, with winey and red fruit notes.
Unique processing method
Late harvest is a very unusual practice. Instead of collecting red ripe coffee cherries, farmers leave them longer on the trees.
Late‐harvested Colombian Arabica is matured for an extended yet highly controlled period of time to develop a new unique taste. Our Coffee Experts, in close collaboration with the agronomists of the Colombian Coffee Federation and farmers, have developed a protocol defining the exact conditions of the late harvest methodology.
When this specific maturation stage is reached, the cherry colour becomes darker (dark purplish red) and develops unique winey, berry notes. Then they are hand picked, cherry by cherry to ensure the quality of the late harvest specific taste.
It is a very challenging and labour intensive technique. If the coffee cherries are picked too late, the taste of the coffee turns into fermented notes and as a consequence the whole harvest is lost. The timing between “just right late harvest” and “too late harvest” going to fermented is very short, a few days, making this process very tedious and complex to execute for the farmers.