Coffee Harvest in Colombia – Handpicking on Steep Slopes

 

Colombia is one of the world’s most famous coffee origins. But behind every cup lies countless hours of hard work. The coffee harvest in Colombia is anything but easy – it requires precision, endurance, and immense physical effort. On our origin trips to Huila, visitors quickly realize how much work is hidden in every single coffee bean.

Why Coffee Harvesting in Colombia is Unique

Coffee in Colombia is almost exclusively harvested by hand. The reason: most plants grow on steep Andean slopes where machines cannot be used.

Every single coffee cherry must be picked individually. Skilled pickers carefully select only the ripe red cherries, leaving the unripe ones on the branch to mature. This selective picking is one of the main reasons why Colombian coffee is so highly valued around the world. Find out more about what makes Colombian coffee so special here.

Working Conditions and Hard Reality

The job is physically demanding: pickers spend entire days on steep terrain, often under intense sun or heavy rain. Payment is usually based on weight – per “arroba” (approx. 12.5 kg of cherries).

A skilled picker may harvest several hundred kilos a day, which means thousands of hand movements, bent postures, and carrying heavy baskets. Families often work together – women, men, and even teenagers. For many rural households, coffee harvest is the most important source of annual income.

👉 Learn more about the process: Discover more coffee knowledge.

Harvest in Huila & San Agustín

In southern Colombia, especially Huila and around San Agustín, coffee is more than a crop – it’s culture. Steep slopes, volcanic soils, and unique microclimates make this one of the country’s most exciting coffee regions.

There are two harvests: the main one and the so-called “Mitaca” (secondary harvest). This allows producers to deliver fresh coffee throughout the year. Walking through the plantations, it becomes clear: without handpicking, harvesting here would be impossible.

👉 Want to experience it yourself? Our origin trips to Colombia.

A Hands-On Experience During Our Coffee Trips

To bring this work closer to our guests, we organize a small competition on the farm: who can pick the most cherries in a set time?

The result is always surprising: after just a few minutes, participants realize how exhausting it is to harvest coffee cherries, while local pickers continue with incredible speed and precision. It’s a moment that creates lasting respect and admiration for the work behind every cup.

From Harvest to Cup

The careful handpicking is the foundation of Colombian coffee quality. Every bean that reaches your cup in Europe has been hand-harvested with dedication and hard work.

👉 Taste it yourself: Shop our Colombian specialty coffee.

Conclusion

The coffee harvest in Colombia is hard labor – especially on the steep slopes of Huila and San Agustín. Pickers work with impressive skill and endurance, ensuring only ripe cherries are processed.

Our origin trips make this effort tangible: guests can experience firsthand how much passion and energy goes into every cup of Colombian coffee.

Every cup of coffee is a piece of handcraft.