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Light Roasted Peaberry Caturra Coffee Variety Curated by Jov Coffee 

250g €15,25 (1kg/ €61)  
Jov Coffee's Peaberry Caturra Coffee Variety is a prime example of the dedication and innovation of 5 young producers in Colombia's Ciudad Bolivar region. They have partnered with 20 growers, including 8 women and 5 young farmers, to cultivate Caturra, Castillo, Colombia, and Cenicafé 1 varieties at varying elevations (1400-2000 m.a.s.l). With the guidance of key leader Juan David Cardona and his two years of training in Brazil, they have developed an exclusive natural coffee production process. Through extensive experimentation, they have perfected methods such as carbonic maceration, anaerobic fermentation, and extended fermentation periods up to 300 hours, which are now utilized by all farms in the association. This project not only strives for excellent coffee, but also for improved opportunities and living standards for all involved.



What is peaberry?
Peaberry is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry.

Caturra Coffee variety,
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to grow smaller (called Dwarf/Compactism). Its name derives from the Guarani word meaning "small." It is also called "Nanico."
The variety was never officially released in Brazil, but has become common in Central America. It was introduced in Guatemala in the 1940s, but widespread commercial adoption didn’t happen for another three decades. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama.For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage).

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Process details

Natural Process
Freshly harvested cherries are delivered by coffee farmers in the region of Ciudad Bolivar to Jov Coffee , then floated and hand-sorted for ripeness upon arrival.Then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its own skin, slowly turning from a deep red to a prune-like purple-black once its fully dry and at the preferred between 10 - 11% moisture level.
The whole process is overseeing by one of the founders 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.
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

Sourced by The Coffee Quest


Origin: Colombia
Farm: Ciudad Bolivar
Region: Antioquia, Colombia
Altitude: 1400 - 2000 m.s.l.

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