The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment.
The La Concordia region is renowned for producing excellent coffee due to various factors such as: the agroclimatic conditions of the area, altitude, soils, great diversity of natural interactions and of course, the people who through effort and care are able to produce the “Oro Verde” (green gold as it is called).
This region is also well known for it’s dry and rainy seasons, which are very well synchronized with the physiology of the coffee plant. During harvest season, the weather is cold with little rain which helps to extend the fermentation time and drying conditions, and as a consequence, improves the coffee cup quality.
Variables such as climate behavior, the endemic vegetation and fauna interaction creates a top priority responsibility to enhance sustainable coexistence between coffee productive activities and conservation of this environment.
As a result of this coffee culture and endemic ecosystems interaction, it is possible to offer sustainable and high-end quality coffee to the world.