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Ecuador

Cup of Excellence Winning Lot 15 Cafe Johan

natural anaerobic

Ecuador

Ecuador Cup of Excellence Winning Lot 15 Cafe Johan

natural anaerobic

Cup of Excellence Winning Lot 15 by Jhonatan Patricio Jumbo Velez with a score of 87.25

Plus 7% VAT
60,42  / 1 kg

Quick Facts

All the facts about our Ecuador Cup of Excellence Winning Lot 15 Cafe Johan

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 30kg Box

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Kiwi
Vanilla
Mandarine
Candy

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

Mountain

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

Coffees from Ecuador

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 30kg Box
Cup of Excellence Winning Lot 15 by Jhonatan Patricio Jumbo Velez with a score of 87.25

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