Jov Coffee – Driving change in quality

Juan David Cardona (26 y.o), one of the association’s leaders and responsible for sales, trained in Brazil for two years upon their decision to innovate their processing methods. Returning to Colombia, he played a crucial role in developing their process and shifting their focus towards natural coffee production. Through extensive experimentation, they explored carbonic maceration, anaerobic fermentation, various yeasts and bacteria, and even extended fermentation periods up to 300 hours. Their dedication and trial-and-error approach led them to establish processing protocols now implemented at all participating farms.

Apart from fermentation, the team also prioritized the drying stage, recognizing the challenges posed by Colombia’s high humidity levels. To address this, Juan David and his team developed a standardized drying curve monitored by sensors placed within the cherry mass. Mechanical dehydrators are utilized when conditions are unfavourable, while adhering to the pre-established curve designed for optimal shelf-life. In their pursuit of progress, the team actively involved as many farmers as possible in the development of new protocols. Moreover, they introduced a tool to analyze cherry quality at the wet mill, incentivizing excellence by providing farmers with a significant bonus for every kilogram of top-quality cherries picked.