
Nestled in the lush, verdant hills of Concordia, Antioquia, Pacho’s Farm is a living testament to the artistry and dedication behind every cup of Colombian coffee. This family-run farm produces some of the finest coffee in the region, including the prized Chiroso varietal and traditional Colombian varieties. From the early morning sunlight filtering through the canopy of banana trees and palms to the afternoon weighing of coffee cherries, every step at Pacho’s Farm reflects a commitment to excellence, sustainability, and tradition.
Today, we’ll take you on a virtual journey through a typical day on the farm. Get ready to experience the sights, sounds, and smells of coffee cultivation, harvesting, and processing.
Dawn at Pacho’s Farm: The Start of a New Day
As the first light of dawn spreads over the hills, Pacho’s Farm awakens. Mist clings to the valleys and the calls of tropical birds echo through the mixed forest canopy. The farm is alive with a blend of nature and purpose, as the shade trees not only protect the coffee plants but also create a thriving ecosystem.

Farmers and coffee collectors arrive early to discuss the day’s tasks. Coffee collectors gather their tools: sturdy baskets, gloves, and wide-brimmed hats to shield against the sun. For many, coffee collecting is not just a job but a craft. The process requires a keen eye and experience to select only the ripest cherries at their peak flavor potential.
Morning: Harvesting Under the Canopy
The coffee plants, growing under the protective canopy of banana trees, palms, and other mixed varieties, thrive in the cool shade. This agroforestry approach not only ensures optimal growing conditions for coffee but also promotes biodiversity, prevents soil erosion, and provides habitats for birds and insects.
As the collectors move through the rows of plants, they carefully pick cherries that are bright red, firm, and ready for processing. The work is labor-intensive but rewarding. Every handful of cherries represents hours of nurturing the plants from seed to harvest.
The farm specializes in Chiroso and traditional Colombian coffee varieties, each offering unique flavor profiles. Chiroso, a local gem, is known for its floral and fruity notes, while the traditional Colombian varieties deliver the balanced, rich body that coffee from this region is renowned for.
Midday: A Break for Community and Tradition
By midday, the collectors and farmworkers take a well-earned break. Gathered under the shade of a massive tree near the farmhouse, they share a meal of arepas, fresh cheese, plantains, and a traditional Colombian soup. The atmosphere is lively, filled with laughter and the camaraderie of shared effort.
During these breaks, stories of past harvests and farming traditions are exchanged. Don Pacho often joins in, sharing his vision for the farm and the importance of preserving these traditions for future generations. “Coffee is more than a crop,” he says. “It’s our connection to the land and each other.”
Afternoon: The Weighing of the Harvest
At 4 p.m., the day’s harvest comes to a critical moment—the weighing of the coffee cherries. Collectors line up to have their harvest tallied, each eager to see how much they’ve contributed. Payment is based on the kilos collected, and the weighing process is a mix of pride and accountability.
The cherries, now glistening in the golden afternoon light, are carefully documented before being moved to the processing area. The farm’s focus on quality means that this step is as much about ensuring fairness to the collectors as it is about maintaining high standards for the coffee itself.
Evening: Processing the Cherries
After weighing, the cherries are processed at the farm’s wet mill. This involves several critical steps to transform the freshly picked cherries into parchment-covered beans:
1. Sorting: Cherries are sorted by quality, with ripe and unripe cherries separated.
2. Pulping: The outer skin and pulp are removed, leaving the beans encased in a sticky mucilage.
3. Fermentation: The beans are fermented for 12–36 hours to break down the mucilage, enhancing their flavor profile.
4. Washing and Drying: After fermentation, the beans are thoroughly washed and spread out on raised drying beds. Workers rake the beans frequently to ensure even drying, a process that can take several days depending on the weather.
The smell of fermenting cherries and drying beans fills the air—a unique blend of fruity and earthy aromas that signals the midway point in the coffee’s journey.

Quality Control and Exporting: When Coffee Meets the World
Unlike other stages, quality control and exporting activities at Pacho’s Farm happen only when the coffee is ready and orders come in. This on-demand approach ensures that every batch of coffee meets the farm’s rigorous standards before being shipped.
Once dried, the beans are hulled to remove their parchment layer, revealing the green coffee inside. These beans are sorted by size, density, and color. Defective beans are removed, ensuring only the best make it to the next step.
Samples of each batch are roasted and cupped to evaluate their flavor profile. Eduardo, a quality control expert, leads the cupping sessions, ensuring that each batch maintains the distinct characteristics of Pacho’s coffee.
When an order is placed, the green coffee beans are packaged and labeled, ready for export. Each bag carries not just beans but the story of the farm, the collectors, and the land where it all began.
Sustainability and Legacy

Pacho’s Farm is committed to sustainability in every sense. By maintaining a diverse canopy of trees, they create a harmonious environment that supports the coffee plants while protecting the land for future generations.
The farm also takes pride in providing fair compensation to its collectors and workers, fostering a sense of community and respect. These practices ensure that the legacy of Pacho’s Farm goes beyond producing exceptional coffee; it’s about preserving the land, culture, and people that make it possible.
A Taste of Pacho’s Farm
As the day comes to a close, the farm is quiet again, save for the chirping of birds and the soft rustling of leaves. The coffee collected, processed, and prepared at Pacho’s Farm is more than a beverage—it’s a reflection of hard work, tradition, and love for the land.
When you sip a cup of coffee from Pacho’s Farm, you’re tasting more than the delicate notes of Chiroso or the rich body of a traditional Colombian variety. You’re experiencing the passion of the collectors, the dedication of the workers, and the beauty of a farm that honors its past while looking to the future.
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