Origin
La Conchita
Colombia
Cdad Bolívar, Antioquia
Juan David Cardona
Coffee specifications
Caturra - Colombia
1900m
Natural
April - June
35 kg w/ GrainPro
85
Chocolate, cocoa, berries, red fruits
Denver, CO
Farm history
Juan David is a young coffee farmer who has dedicated himself to perfecting coffee processing, especially natural ones. He and his brother, Daniel, have been in coffee growing for years thanks to their paternal inheritance. However, their curiosity has led them to develop new ones. processes and protocols, where in addition to their La Conchita farm, they have a micro-processing center where they process coffee from small coffee growers in the region.
Juan lived for a couple of years in Brazil where he was able to learn a lot about processing and the market, as well as production and techniques that, in addition to applying them, improve them and adapt them to his needs.
Process
Our journey begins at La Conchita farm, where the coffee cherries are carefully harvested and stored in special airtight bags called GrainPro bags. These bags help preserve freshness while the cherries undergo an 80-hour fermentation process. Next, they travel to the processing center where a unique drying method awaits. The temperature is carefully controlled at 40 degrees Celsius (104 degrees Fahrenheit) for 15 days, with strategically timed breaks throughout the process. This meticulous approach, with its extended drying time and controlled temperature, allows the coffee’s natural flavors to develop beautifully, resulting in a superior final product.
Want to experience the difference these beans can make? Let us show you!
