Farm to port: why specialty costs more

Farm to port: why specialty costs more

Every time we open a bag of beautiful specialty coffee — like Erick Bravo’s from Finca El Chaferote in Huila, Colombia — we’re drinking something that’s been on a long journey.

And I mean long! Over 1500 kilometers north up and down the Andes mountain range, a distance more than twice the height of France.

Along the way, it passes through dozens of hands, machines, and decisions. We follow it through muddy mountain sides, dusty dry mills, and hurricane-battered coastal warehouses — places where all kinds of things can go wrong. A leaky roof. An overly aggressive polishing machine. Or even theft.

But here’s the mystery: getting Erick’s coffee to port costs 50% more than sending a commodity coffee through the same route.

Why?

That question led me deep into Colombia’s coffee supply chains — and what I found changed how I think about the real cost of treating coffee with care.

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Find your next favourite Colombian coffee from The Coffee Quest

Taste coffees from Erick Bravo’s award winning farm, Finca El Chaferote, and follow him on Instagram.

Season 3 of The Science of Coffee is made possible by these leading coffee organizations:

The Coffee Quest | BWT | TODDY | Algrano | Probat

Check out Standart, the award-winning coffee magazine. Get a free magazine and a free bag of coffee by clicking here. How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out. Visiting World of Coffee San Diego? Pull a shot on the gorgeous Slayer Steam Single What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.

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