2024-04-15 18:05:48
In the south of Huila, tradition and culture are intertwined in coffee and achira crops. Javier Ortega, in addition to being a producer and custodian of these agricultural practices, personifies the commitment to the values rooted in this Colombian region.
Diario del Huila, Economy
By: Gloria Camargo
Among the coffee trails that surround the green municipality of Isnos, in the south of the department of Huila, there is a treasure that goes beyond the aroma of freshly roasted coffee. It is a legacy that is woven among the shadows of the coffee plantations, a story of tradition, passion and commitment to the land.
It is right there, in this context, that the figure of Javier Ortega, current President of the Municipal Committee of Coffee Growers of Isnos, emerges, a man whose name is intrinsically linked to coffee and achira, two fundamental pillars of Huila culture.
The producer, who resides specifically in the Granada village, is not only a coffee grower, but also a defender of the traditional agricultural practices that have shaped the identity of Huila over the years.
Its story is a reflection of the entrepreneurial spirit and the deep connection that many inhabitants of this region have with the land that sustains them.
Tradition and productivity
Among the coffee rows, Ortega harvests the achira, a tuber native to the Andean region, it is an integral part of Huila’s gastronomy. However, it is a production that faces challenges, especially when it comes to obtaining raw materials.
In Huila, obtaining quality achira flour is a challenge, since local production is sometimes not enough to satisfy the demand for the preparation of the traditional sponge cake. A situation that has led producers, including Javier, to take measures to guarantee the sustainability and preservation of this emblematic crop.
For Javier, achira is more than a crop, it is a way of life rooted in his identity and the history of his land. On his farm, located at 1600 meters above sea level, he combines the cultivation of coffee with the planting of achira in a harmonious way.
According to Ortega, “I have coffee and achira, because this is an additional crop that does not require costs, that is, it is a very organic product and that I can plant through coffee.”
He also added that based on his experience, “it seemed like an excellent crop planted among the coffee plantations. I soque and plant the achira after leaving 15 or 10 rows of coffee, because this product grows quite a lot and does not compete with coffee cultivation.”
At the same time, he indicates that it is an excellent crop, “very easy, very organic and has generated good income for me as a coffee grower”, an approach that is committed to sustainability and respect for the environment, highlighting the importance of practicing responsible and aware.
Transformation
But Javier’s work is not limited to planting and harvesting. Well, he himself is in charge of the achira transformation process, from its collection to obtaining the flour.
“After I pull it out, the root goes through a process of washing, scratching and sifting,” he details. His knowledge of cultivation and traditional techniques are a treasure that he seeks to pass on to future generations.
And in addition to being a defender of traditions, Javier is an example of how crop diversification can be beneficial for both the environment and the local economy.
On his farm, in addition to coffee and achira, he grows fruit trees, corn, cassava and banana, which allows him to maintain a balanced diet for his family and generate additional income.
“Currently the achira that is harvested on my farm is sold, because there are always quite a few kilos. So I sell it, but I still leave a part for my family’s consumption,” she says.
At the same time, he adds that everything depends on how much he sows, because on occasions he has managed to get up to 38 arrobas of achira powder. “On one occasion I planted a crop after a coffee crushing process, where I managed to extract between 35 and 38 arrobas of dust,
It all depends on the amount you plant, sometimes I have space, other times I don’t, depending on the coffee I have and the looting I do,” and adds that “even now I took out 70 kilos because it was little and I also consume what I plant. , and from which I make bread and colada, which is what is eaten the most and I alternate everything with coffee. Everything is within the cultivation of coffee,” he states vehemently.
“Currently, my product, achira, has gained a great reputation among the town’s bakers, becoming a highly requested and valued item in the local market,” he says.
Which has led to a constant and growing demand for this product in its establishments, while highlighting that the most encouraging thing is that achira does not require additional promotion or advertising efforts to be sold.
“The bakers, knowing the quality and reliability of my product, trust it completely and assure me of their purchase even before it is available. This confidence is reflected in the prompt sale of all my production, without a single kilo being wasted. The current price of achira reaches up to 9,000 pesos per kilogram,” he states.
A figure that is in line with its quality and its status as an organic and clean product. This assessment by the town’s bakers not only highlights the quality of the product, but also the reliability and transparency in the entire production and distribution process.
Coffee and other crops
Javier Ortega stands out not only for being a coffee grower and a representative of his area in the Isnos Coffee Growers Committee, by planting Colombia and Caturra variety coffee in an agricultural area of 3.5 hectares, but also for betting on other crops.
“On my farm I also have fruit trees, corn, cassava, squash and banana,” and adds that “the farm allows me to harvest, to maintain a secure and balanced diet in my house.”
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While he makes a special call to all producers to follow his example. “I invite you to sow, to harvest from your farms. Let’s not be lazy, for example, thank God since I have this lot, because I have never lacked food, there will always be and always will be, because as I say, the field is very productive, but you have to know how to work it. “, and adds that “producers should not believe in people who say that it doesn’t work, that it doesn’t work. “We always do well with the countryside,” he points out.
Pride and origin
Huila’s achira coffee and biscuits have a designation of origin registration issued by the Superintendence of Industry and Commerce.
It should be noted that these two products are called gastronomic treasures of the Huila region, highlighted for their exceptional quality and deep-rooted tradition.
Huila achiras, derived from achira or sago starch, are recognized for their characteristic sandy surface and golden yellow hue, without the presence of artificial coloring. With a soft aroma and a residual dairy flavor, these delicacies have a crunchy structure that melts delicately on the palate. Their dimensions, which vary between 3 and 8 centimeters in length with a diameter of 1 to 2 centimeters, along with a weight that ranges between 2.6 and 8 grams, make them a versatile and exquisite snack.
On the other hand, coffee is the result of a meticulous and careful process that takes place in the defined coffee-growing areas of the region. Grown by peasant communities in 35 municipalities, Huila coffee is distinguished by its balanced flavor and its fruity and caramel notes. This coffee, which has conquered the most demanding palates worldwide, is the result of the hard work and dedication of thousands of families who take care of their coffee plantations every day.
In a world where traditions are often threatened by modernity, stories like Javier Ortega’s remind us of the importance of honoring our roots and preserving our traditions.
In Huila, where coffee and achira are intertwined in an embrace of tradition and flavor, history continues to be written day by day, with the hands and hearts of those who believe in the magic of the land and the value of preserving the roots that make us unique.
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