Sometimes Being Late is Better: The Colombian Late Harvest

Sometimes Being Late is Better:

The Colombian Late Harvest

How taking a leap of faith

in Colombia created a richer

relationship and cup.

There’s always a point in a relationship when one must make a leap. You place yourself on seemingly unsteady ground, the footing feels unfamiliar, the path unsure. But you know, in your heart of hearts, that on the other side is something that’s...well, worth it. It’s taking that step out that allows a relationship to grow; it enters a new chapter built on trust, and it requires stretching--an unnerving leap--in order to become something even greater and even more durable.

And this is exactly what happened between our Nespresso AAA Sustainable Quality™ Program agronomists and our partner farmers in certain regions of the Colombian Andes Mountains. They linked together all of their knowledge, their passion, their skills, and they leapt. And we are all so glad they did.

It’s taking that step into the unknown that allows a relationship to grow.

Photograph of Farmers and Agronomists

Over 15 years of our AAA agronomists and farmers working together has allowed us to take a leap of faith and creatively push the boundaries of coffee harvesting.

Everyone who is in or loves the coffee industry knows what a ripe coffee cherry looks like. It’s a deep and beautiful red, and often our farmers and field workers will paint their thumbnail a scarlet color as a reference for a perfect berry that’s ready to be harvested.

So when we asked the farmers to leave the coffee cherries ripening on the trees for longer than they are used to, resembling a deeper purple colour and risking a higher chance of spoiled cherries, it wasn’t surprising that they were initially hesitant. Add in the fact that most of these local farmers are smallholders whose livelihood resides on about two hectares (or about two sports fields) of land, and their hesitation wasn’t only expected, it was warranted.

Photograph of coffee cherries

A typical coffee cherry ready to be harvested is a deep red colour, but we asked our farmers to leave them on the trees until they turned a darker purple.

But this is where trust and over fifteen years of partnership comes in handy. We at Nespresso had an idea. We knew that the flavour profile of the beans in these specific regions of Colombia would become even more enhanced if we left them on the vine just a bit longer. And the farmers, even though it went against everything they had known, agreed to give it a try. Which is why we can now present to you the Master Origin Colombia with late harvest arabica: an exclusive cup with balanced acidity, fruity red wine notes, and just the right amount of intensity to create a harmonious flavour profile.

The Master Origin Colombia with late harvest is a tribute to this coffee-loving and producing country with whom Nespresso has a longstanding and unique relationship. In the end, it all came down to trust and taking that leap--and you can taste the richness of that in the cup.