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Coffee farm: A Scientific approach to Sustainability

By Anastasia Arvanites and Kimon Skarlatos

Photo credits: Peter Stog for Lokl Cafe (peterstog.com)


Phillipe’s Coffee Farm


Touring a coffee farm

In Colombia, organic coffee production dates back to the late 1800s, when the country’s robust coffee industry was born. Today, Colombia is a leading producer of organic, sustainably produced, specialty coffee.

Phillipe with the Lokl team on his family plantation

In our travels to Quindio, Colombia, we sat down with Phillipe, who runs one of the farms we source our coffee beans from to learn more.




Finding the perfect bean is one thing, but the story behind it is another.




Phillipe discussing coffee, sustainability and experimentation.

Phillipe’s passion for experimentation is made clear by the years’ worth of data he diligently keeps. Years of trial and error have resulted in a completely


organic, sustainable farm process where every move is tracked to ensure high quality with as little harm to the environment as possible.


Over time, Phillipe’s family has essentially created and maintained what he deems a coffee-centric farm ecosystem: the beans thrive because the earth thrives.

They begin by introducing crops and vegetation, like bananas and citrus, to support coffee production; insects that thrive on these crops keep harmful attackers away. Any waste from the vegetables, fruits, and the coffee “cherry” shells are then composted to create the very soil that feeds their next crop.




the beans thrive because the earth thrives.

Before shipping their beans to roasters, they’re analyzed by the Colombian Coffee Authority’s Q-Grading System. The system ensures all beans labeled “specialty coffee” meet certain criteria, and his farm consistently exceeds them.

Phillipe’s sustainable processes, though oftentimes tedious, ensure the coffee in your cup is flavorfully balanced and aromatic.



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