Café Johann, Jhonatan Patricio Jumbo Vélez - Ecuador 2021

The farm owned by the Jumbo Vélez family is located in the Cango Bajo neighborhood of the Calvas town, Loja province, it has an area of ​​30 hectares of which 5 hectares are used for growing coffee. Two hectares are at 100% production and the remaining three at 20% production. A production of 25 qq to 30 qq of production per hectare is estimated, the harvest times being in the month of May, June, July and August.

Livestock and agricultural activities are developed, especially coffee growing. The climate is temperate - dry, the annual average temperature oscillates between 18 to 22 ° C, an annual rainfall that reaches 1156.9 mm, the altitude is between 1750 and 1850 meters above sea level.

The area destined for coffee growing is characterized by being under shade, having a diversity of native trees of the sector, as well as different varieties of fruit trees that flourish in winter times, the entire coffee production area has a sprinkler irrigation system whose tributary is born on the same property, the crop is planted 2 m apart and 1.5 m between plants. The fertilization plans that are applied are mixed organic / inorganic,

The coffee varieties grown are of the Coffea arabica species, among which the Typica Mejorada, Bourbon Cidra, SL28, Hibrido F1 de Nestle, San Salvador, Typica Criollo, Catucaí varieties stand out.

The harvest is carried out selectively only red ripe beans, not green or overripe in order to achieve a higher concentration of soluble solids or Brix degrees. A wet mill is developed that involves buoying, pulping, washed fermentation. Anaerobic fermentation with isolation, selection and inoculation of microorganisms typical of coffee has been implemented. For drying, canopies are used until a humidity of 10 to 10.5% of parchment coffee is reached and the cupping tests are carried out in accredited laboratories in order to guarantee the quality of the product.

We are dedicated to the production of specialty coffees, thinking about every detail to improve the post-harvest processes through scientific research that year after year we are implementing and improving with the aim of providing a very high quality coffee in its cup profile.