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Quick Facts
All the facts about our Ecuador Cup of Excellence Winning Lot 15 Cafe Johan (kg)
| Region | Cango Bajo neighborhood of Calvas canton, Loja province |
|---|---|
| Producer | Jhonatan Patricio Jumbo Velez |
| Variety | Sidra |
| Process | natural anaerobic |
| Type | Unwashed Arabica |
| Category | Mission Red |
| Harvest | from December to February |
| Shipping | from February to April |
| Unit | kg |
Ecuador
Cup of Excellence Winning Lot 15 Cafe Johan
natural anaerobic
The farm, owned by the Jumbo Vélez family, is located in the Cango Bajo neighborhood of Calvas canton, Loja province. It spans 30 hectares, of which 7 hectares are devoted to coffee cultivation. 6 hectares are at 100% production, and the remaining one is at 50% production. The production is estimated to be between 25 to 30 quintals per hectare, with the harvest season from May to September.
The farm engages in cattle raising and agriculture, with a special focus on coffee cultivation. The climate is temperate-dry, with an average annual temperature ranging from 18 to 22 °C and an annual rainfall of 1156.9 mm. The altitude ranges between 1750 and 1850 meters above sea level.
The area designated for coffee cultivation is characterized by its shade-grown conditions, hosting a variety of native trees from the area, as well as different types of fruit trees that bloom in the winter seasons. The entire coffee production area is equipped with a sprinkler irrigation system, whose source originates within the property itself. The crops are planted with a spacing of 2 meters between rows and 1.5 meters between plants. The fertilization plans applied are a mix of organic/inorganic substances.
The coffee varieties grown belong to the Coffea arabica species, including notable varieties such as Typica Mejorada, Bourbon Sidra, SL28, Nestle’s Hybrid F1, San Salvador, and Typica.
Harvesting is done selectively, picking only ripe red cherries, avoiding green or overripe ones, to achieve a higher concentration of soluble solids or Brix degrees. A wet processing method is utilized, involving floating, depulping, fermentation, and washing. For drying, canopy beds are used until reaching a moisture content of 10 to 11% in parchment coffee, followed by cupping tests in accredited laboratories to ensure the quality of the product.
We are dedicated to the production of specialty coffees, focusing on every detail to improve post-harvest processes through scientific research. Year by year, we implement and enhance our methods with the goal of offering a very high-quality coffee in its cup profile
Origin
Specialty coffee from Ecuador
Varieties
Bourbon, Typica, Caturra, Sidra
Processing methods
Washed, Natural, some Honey and experimental processes
Altitude range
to 2400m
Harvest
Throughout the year
Total yearly production
640,000–680,000 bags
Main production areas: Loja, Quito, Pichincha; Intag, Imbabura, and more recently Cuenca and Azuay
Port of Shipment: Guayaquil
Export bag size: 50–60 kg
Total number of coffee farmers: 70,000
| Region | Cango Bajo neighborhood of Calvas canton, Loja province |
|---|---|
| Producer | Jhonatan Patricio Jumbo Velez |
| Variety | Sidra |
| Process | natural anaerobic |
| Type | Unwashed Arabica |
| Harvest | from December to February |
| Shipping | from February to April |
| Unit | kg |
The farm, owned by the Jumbo Vélez family, is located in the Cango Bajo neighborhood of Calvas canton, Loja province. It spans 30 hectares, of which 7 hectares are devoted to coffee cultivation. 6 hectares are at 100% production, and the remaining one is at 50% production. The production is estimated to be between 25 to 30 quintals per hectare, with the harvest season from May to September.
The farm engages in cattle raising and agriculture, with a special focus on coffee cultivation. The climate is temperate-dry, with an average annual temperature ranging from 18 to 22 °C and an annual rainfall of 1156.9 mm. The altitude ranges between 1750 and 1850 meters above sea level.
The area designated for coffee cultivation is characterized by its shade-grown conditions, hosting a variety of native trees from the area, as well as different types of fruit trees that bloom in the winter seasons. The entire coffee production area is equipped with a sprinkler irrigation system, whose source originates within the property itself. The crops are planted with a spacing of 2 meters between rows and 1.5 meters between plants. The fertilization plans applied are a mix of organic/inorganic substances.
The coffee varieties grown belong to the Coffea arabica species, including notable varieties such as Typica Mejorada, Bourbon Sidra, SL28, Nestle’s Hybrid F1, San Salvador, and Typica.
Harvesting is done selectively, picking only ripe red cherries, avoiding green or overripe ones, to achieve a higher concentration of soluble solids or Brix degrees. A wet processing method is utilized, involving floating, depulping, fermentation, and washing. For drying, canopy beds are used until reaching a moisture content of 10 to 11% in parchment coffee, followed by cupping tests in accredited laboratories to ensure the quality of the product.
We are dedicated to the production of specialty coffees, focusing on every detail to improve post-harvest processes through scientific research. Year by year, we implement and enhance our methods with the goal of offering a very high-quality coffee in its cup profile
