As I write this from Pereira, the vibrant heart of Colombia’s Eje Cafetero, I find myself in the middle of one of the most interesting periods of the coffee year: the mitaca. Where many coffee-producing countries have one distinct harvest season, Colombia has two. The mitaca, or mid-season harvest, is now in full swing, and the atmosphere is one of focused activity. It’s the perfect moment to assess the promise of this unique harvest and to look ahead to the coffee that will soon arrive in your roasteries.
The Character of the Mitaca: Small but Mighty
The mitaca harvest is typically smaller in volume than the main harvest, but that is precisely its strength. It often allows producers to dedicate more focused attention to the picking and processing of these lots. This year’s mitaca is especially fascinating. After a period of heavy rainfall earlier in the year, followed by more favorable weather, we are seeing a slow and even ripening of the cherries. This can lead to tremendous complexity and potentially very high quality in the cup.
The Conversation: Quality as the Answer to Uncertainty
Around the farmers’ kitchen tables, the conversations are about more than just the weather. The volatile world market price, the rising costs of labor and fertilizers, and the uncertainty surrounding Europe’s EUDR regulations are all recurring themes.
What I find inspiring, however, is the response to these challenges. Because the mitaca is smaller, many producers see it as the ideal opportunity to experiment and distinguish themselves with exceptional micro-lots. Their focus shifts entirely to what they can control: creating a unique product with a distinct flavor profile. It’s their answer to the uncertainty of the commodity market and the key to a sustainable income.
A First Taste: The Promise in the Cup
The first lots now coming off the drying beds confirm this potential. They are exceptionally expressive. The slower maturation seems to have created a deep sweetness and a beautiful, layered acidity. I’m tasting surprising floral notes alongside the familiar stone fruit and citrus the region is known for. The coffees have a silky mouthfeel and a finish that continues to surprise. This mitaca harvest is truly promising something special.
Building the Bridge Home
Being here, shaking the hands of the farmers, and smelling the freshly processed coffee from the mitaca harvest—this is why our company is called Origin Bridge. It allows us to find these unique, often limited lots that tell the story of a specific season. Over the coming months, we will be shipping these carefully selected mitaca coffees to our warehouse in Andelst. We can’t wait to share the unique taste of this special Colombian harvest with you.
Building bridges, sharing coffee.