Half day visiting the coffee plantations along the steep hills typical of this area. On a secondary pathway view the green carpet of coffee plants that spread out as far as the horizon interrupted only by fincas and heliconia flowers

Visit to Hacienda San Alberto one of the coffee estates typical of the region and located near the town of Buenavista Quindío. The tour begins with an introductory talk about coffee, its preparation, toasting, the characteristics of quality and the properties that allows for such a variety of coffees in the world. The route continues through the plantations, appreciating the work of the coffee pickers as well as understanding the famous humid coffee that is characteristic of Colombian coffee. Walk through the coffee plantations and learn about the production system in minute detail, including the harvest, the drying to the sun and treatment in this land of volcanic terrain along the Central Andes Mountain Range which has been declared a world Heritage site by UNESCO and that offers the perfect climatic conditions for coffee growing.

At the end, enjoy a coffee tasting session, guided by a Master Taster from “Hacienda San Alberto” who will bring all its coffee knowledge to the table. Start with a brief introduction about coffee history, regions, varieties and general characteristics. After that you will learn about coffee tastes and aromas, some methods of preparation and general recommendations. At the end, you will taste two cups of coffee.

The harvest in Colombia takes around a year, although the main period is between October and May/June. Most of the plantations in Colombia produce Arabica beans which produce a delicate and light tasting coffee which is widely recognized and consumed. The process begins from when the bean is planted and takes approximately 75 days to germination. The seedling is then placed in a plastic bag and placed in partial sunlight until its base dries. Two years after plantation the tree bears its first fruit which is harvested when the bean is red in color and dry and ripe. Once the fruit has been picked, the pulp is stripped away and the bean is cleaned and dried in the sun (the big haciendas now use a special machinery to strip and dry the beans in a short period of time). The beans are exported or dried in preparation for sale, before being ground up and made ready for human consumption. 

DURATION: Approximately 5 hours from Manizales, 4 hours from Armenia and 5 hours from Pereira.

OPTIONAL: Coffee tasting session at the end of the tour.