Ciudad Bolivar, Antioquia, Colombia

1400-2000 m.a.s.l

Caturra, Castillo, Colombia, Cenicafé 1.

Jov Coffee is an association of 5 young coffee producers in Ciudad Bolivar, Antioquia, Colombia. They process coffees from 20 producers, including 8 women and 5 young farmers, at different altitudes, giving them the advantage of being able to produce coffee all year round.

The association emerged from a government initiative promoting specialty coffee in Antioquia from 2012 to 2016. Founded in 2015 by 5 young farmers, Jov Coffee aims to create better opportunities for themselves and fellow farmers, driven by the knowledge gained through the specialty project.

The 5 founders oversee sourcing and processing, paying higher prices than local buyers, contributing to the economic growth of families. Jov Coffee is 4C certified, highlighting their commitment to economic, social, and environmental sustainability.

Innovating the processing method

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.

“In Colombia, we don’t try to replicate what they do in Brazil. The experience of working with them taught us that you need to understand not just the process, but the fermentation that is happening during the process. By doing this, we can understand what we need to change based on cup quality. Each farm is completely different and because of that, we need to adapt to each one.” – Juan David Cardona

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