Your digital guide through the farm

From Tree to Cup

An immersive experience to listen, read and revisit every stage of specialty coffee at Capilla del Rosario.

01

01 · Nursery

From seedbed to life

The journey begins in the nursery: the seed germinates in sand, the chapola appears, and the plant is prepared before going to the field.

Key idea Quality begins before the field: healthy roots, patient observation, and careful nursery management.
Read explanation

The nursery is where we germinate and prepare new coffee plants before they are transplanted to the field. The process begins in sand: this medium allows the seed to germinate without resisting the growth of the roots.

With the right moisture, shade, and temperature, the first sprout appears. In coffee, this stage is known as the chapola. Once the chapola develops, it is moved into an individual bag. This stage is called the almácigo, or seedling nursery.

Normally, a plant might spend around three months in this stage, but at Capilla del Rosario we let it grow for about nine months, because we work with varieties that need to be observed carefully to confirm that they are developing properly.

During this period, nutrition, plant health, and sun exposure are carefully managed. The seedlings are fertilized and, when the sun is too strong, protected with shade cloth. Before planting, the quality of the roots is checked; if everything is in good condition, the plant moves to the field and begins an approximate two-year wait for its first harvest.

02

02 · Planting

The plant finds its place

Planting defines how the coffee tree will grow: the land is prepared, the hole is made, the root is protected, and spacing is respected.

Key idea Good planting gives the roots space, stability, and conditions to grow without competition.
Read explanation

Planting begins with land preparation. The area where the plant will go is cleaned, and a hole is made according to the soil, altitude, and conditions of the lot. This space must allow the root system to settle without bending or being restricted.

The nursery bag is then removed carefully, avoiding damage to the roots. The plant is placed at the correct depth, covered with soil, and gently compacted around the base to provide stability without excessive pressure.

At this stage, a first fertilization may also be applied to help the coffee tree establish itself. Early nutrition is important because the plant is entering a new environment and must adapt to its permanent soil.

The distance between coffee trees is defined according to the variety, the planting system, and the management of the lot. Proper spacing avoids competition for light, water, and nutrients, and allows each plant enough room to express its potential.

03

03 · Renewal

Renewing to keep producing

When production declines, a coffee tree can be renewed through stumping: the main stem is cut to stimulate new shoots.

Key idea Renewal does not mean starting from zero: it uses adapted roots to begin a new cycle.
Read explanation

Coffee trees also have productive cycles. After several years of harvests, production can begin to decline. The infographic summarizes this stage around eight to ten years, while the farm script explains that many trees may start reducing production after seven to nine years.

To renew the plant, growers use a practice known as soca or zoqueo, often referred to as stumping or rejuvenation pruning. It consists of cutting the main stem to reactivate growth while taking advantage of roots that are already adapted to the soil.

The cut must be done correctly. The infographic shows an angled cut, which helps prevent water from accumulating on the stump and reduces risk for the plant.

After stumping, the coffee tree produces new shoots. In the farm script, it is mentioned that once renewed, the tree can produce coffee again in about ten months. In this way, the tree is not immediately replaced: it is rejuvenated to begin a new productive cycle.

04

04 · Harvest

Flower, fruit and selective harvest

The blossom becomes a cherry, but ripening does not happen all at once; that is why harvesting is manual, selective, and repeated.

Key idea Selective harvesting protects quality: not every cherry on the branch is ready at the same time.
Read explanation

Flowering marks the visible beginning of the fruit. Each blossom can become a coffee cherry, and the full development of the fruit may take between seven and nine months, depending on climate, altitude, and farm conditions.

On the same branch, it is possible to find blossoms, green fruit, and ripe cherries at the same time. This makes it necessary to harvest in several passes, selecting only cherries that are at the right stage.

In Colombia, harvesting is mainly done by hand, especially in mountainous areas where machinery cannot operate as it does on flat land. Pickers use baskets at the waist and select fruit by color, appearance, and ripeness.

Ripeness can also be measured with tools such as a refractometer, which checks Brix degrees — the sugar content of the fruit. This selection is essential because a good cup begins long before roasting: it begins with a well-harvested cherry.

05

05 · Processing

From fruit to bean

During processing, the cherry begins to become a bean: pulping, washing, fermentation, and method shape much of the cup profile.

Key idea Processing does more than clean the bean: it helps define sweetness, body, acidity, and final profile.
Read explanation

Processing is the stage where the fruit begins to become a bean. Cherries may pass through a pulper, where the skin and pulp are removed and the seeds fall into the washing channel.

Before processing, the method is defined: natural, honey, or washed. In a natural process, the whole cherry is dried under the sun. In honey or semi-washed processing, the pulp is removed but part of the mucilage is left on the seed; this is the sweet, sticky layer that surrounds it. In washed processing, the pulp is completely removed and the mucilage is detached through fermentation before the bean is washed with water.

In the washing channels, beans are also separated by density. Heavier beans are often associated with better development, while lighter beans float and can be separated.

Fermentation transforms the sugars present in the mucilage and can directly influence aroma, body, and acidity. In the farm script, it is also explained that washed coffees can require a significant amount of water, while methods such as honey and natural respond to some clients’ preferred flavor profiles and can greatly reduce water use.

06

06 · Drying

Time also shapes flavor

Drying stabilizes coffee: it lowers internal moisture, requires constant movement, and protects the shelf life of green coffee.

Key idea Proper drying stabilizes coffee: correct moisture, constant movement, and separation by lot.
Read explanation

Drying lowers the internal moisture of the bean to a stable point. The infographic indicates an ideal moisture level between ten and twelve percent, a key range for preserving green coffee without affecting quality.

At Capilla del Rosario, drying beds are separated and numbered to control each lot and avoid mixing coffees with different behaviors or issues. The beans must be moved constantly; in the farm script, it is mentioned that they are stirred at least three times a day to achieve even drying.

Raised beds support ventilation and help make drying more uniform. Closed systems, such as hot-air silos, can also provide more controlled drying when different conditions are needed.

Drying times vary according to the process. Under the farm’s recent climate conditions, a natural coffee can take up to a month and a half to dry, a honey around fifteen days, and a washed coffee approximately eight days. Once dry, the coffee is packed or transported to continue its journey.

07

07 · Milling

Sorting to reveal quality

Milling removes parchment, and sorting separates beans by size, color, density, and defects before roasting.

Key idea Sorting protects the cup before roasting: size, color, density, and defects matter.
Read explanation

After drying, parchment coffee moves to milling. At this stage, the protective layer around the seed is removed to obtain green coffee ready to be sorted and later roasted.

Sorting organizes the beans by size, color, and density. It can be done with equipment, by hand, or by combining both methods, especially when working with small lots or higher-value coffees.

The goal is to separate physical or visual defects that could affect the final flavor. Selection helps protect cup consistency and gives a clearer understanding of the lot’s true quality.

The infographic refers to exportable coffee criteria associated with the Colombian Coffee Federation, including defect review in samples. This is why this stage is not only visual: it is a quality decision before the coffee reaches the roaster.

08

08 · Roasting

Where aroma awakens

Roasting transforms green coffee into an aromatic product; time, temperature, and the roaster’s judgment define expression.

Key idea Good roasting reveals attributes instead of hiding them behind burnt flavors.
Read explanation

Roasting transforms green coffee into a food product ready to be ground and brewed. During this process, physical and chemical changes develop aroma, color, body, and flavor.

Temperature and time are adjusted according to the bean’s profile. Moisture, density, variety, process, and lot size influence how the coffee responds to heat.

In the Capilla del Rosario farm script, the preference for light roasting is explained as a way to show the bean’s attributes instead of masking them with burnt flavors. The comparison is simple: just as you would not put a fine cut of meat in a pressure cooker, you do not over-roast a high-quality coffee.

After roasting, packaging also matters. Coffee must be packed under conditions that preserve aroma and freshness, leaving it ready to be distributed, ground, and brewed.

09

09 · Brewing

The cup is built in the details

The final brew depends on grind size, water, temperature, time, turbulence, and ratio: small variables change the cup.

Key idea The recipe does not end with the bean: grind, water, time, and ratio build the cup.
Read explanation

Grind size defines the contact surface between coffee and water. The finer the coffee, the greater the exposed surface; the coarser the coffee, the less contact there is and the more the water flow changes.

Grinding just before brewing helps preserve freshness and aromas. The choice between a manual or electric grinder depends on the context, but what matters most is achieving a consistent grind for the chosen method.

For filter coffee, the farm script summarizes five main variables: ratio, the proportion between coffee and water; turbulence, or agitation during brewing; temperature, which affects extraction speed; time, which influences concentration and extraction; and grind size, which determines contact between water and coffee particles.

In espresso, water passes at high pressure through finely ground coffee, producing a concentrated beverage with body and crema. In filter methods, more water is usually used to produce a lighter, cleaner, and more transparent cup. That is why measuring coffee and water makes it possible to repeat a good cup.