caldas colombia coffee

Historical Background

The region of Caldas and the municipality of Palestina, (an area with volcanic soil and optimum microclimate for coffee production) has a great production of Poema Specialty variety of coffee. This is a notable achievement by a new producer, Sebastian Munoz, who acquired his farm, El Poema, from his father in 2016 with a dream to take coffee production to a higher level.

El Poema coffee is produced under strict regulations, with strict quality standards, special harvesting techniques (which ensure the final uniformity of the product), prolonged control of the fermentation process (which guarantees the effective development of alcohol, the enhancement of acidity and the sweetness, rich aroma and fruity flavours of the coffee), while also ensuring a clean production with zero contamination from the water. At the same time, thanks to the Honey, Natural and Washed processing methods, a uniformly differentiated product is achieved and as a result our coffee cup is filled with intense acidity levels, sweet, fruity highlights and a balanced body which guarantees a unique and very good palatable experience.

FARMEl PoemaEl PoemaEl Poema
VARIETYCaturra & VariedadCaturra & VariedadCaturra & Variedad
PROCESS METHODNaturalNatural & Red HoneyWashed
PRODUCERSebastian MunozSebastian MunozSebastian Munoz
TASTE PROFILEstrawberry, almond, stone fruits, caramel, cherrycaramel, chocolate, honeypeach, passion fruit, citrus fruits, lemon & lime
HARVEST PERIODOctober/NovemberOctober/NovemberOctober/November




The dry process (natural process) is the most traditional method, during which coffee cherries are spread onto “beds” under the sun for a period of 2-4 weeks. As they dry, the cherries are often shuffled to avoid mildew growth, which can lead to the release of undesirable flavours.

When the peel and the fruit have dried, the stone is removed, usually by hand. Coffees that have been dry processed usually have a fuller body and limited acidity compared to washed coffees that tend to have a more earthy flavour. There is also a greater chance of the coffee having a fruitier flavour, which is often found in washed coffees.

The dry treatment method is not easy to do in areas with high humidity or rain because it affects the result and is preferred in areas with a lot of sunshine such as Colombia, Brasil and Ethiopia.


During the washed process the fruits are harvested and then immediately placed in water tanks for 16-36 hours. There the submerged and floating fruits are separated and then washed. They are then put through a machine that breaks the exocarp and separates the shell from the fruit together with the pulp and the endocarp.

Then the fruit along with the pulp and the endocarp are placed into tanks where they are left for some hours, for the fermentation to take place and for the pulp to separate from the endocarp and the stone. Usually this process is done by adding water. After the end of the fermentation the fruit is washed (lately machines with a limited usage of water are used), in order to clean the pulp off and then spread onto “beds” to dry, in the same way as in the dry process.

The last step is the removal of the endocarp with the use of peeling machines. What remains is the coffee bean.



The honey method is the same as the washed method up until the point where the shell is separated from the rest of the fruit. In this one, instead of the fermentation taking place and the separation of the pulp, the fruit goes straight for drying along with the pulp. The fruit is spread onto beds in order to avoid contamination from the ground.


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