Juama Harvest and Preparation

Our coffee production requires much human effort from harvest to the preparation of the last drop.

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Our coffee production requires much human effort from harvest to the preparation of the last drop.

How it all begins

Juama Coffee begins with the planting of thousands of carefully selected grains, planted near each other and covered with sand in the Germinador, about eight weeks the seeds germinate and roots develop , the healthiest plants are selected and transplanted in the nursery, where they are kept for six months time when the coffee plant strengthens and grows. When it reaches a desired height, they are transplanted into growing areas . About two years after the coffee tree reaches its ideal size and flourishes, six months later appears the first fruit .

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The harvest starts when the fruit reaches a deep red color, the farmer takes cherries one by one and places them in a basket.

Next Steps

Cherries are then passed through a pulping machine, which separates the pulp from the seeds; pulp is used as fertilizer for cultivation while the grains are placed in tanks with water to produce a smooth fermentation according to the height may be 12 to 24 hours; this fermentation is vital to highlight the characteristics of the aroma, acidity and sweetness of Juama Coffee. The beans are washed and a performed selection where branches, dirt and defective beans are discarded. Afterwards, the coffee is dried, and for this purpose there are several methods, the most used are spreading the beans in large terraces and marquees (wooden structures that are suspended soil and avoid contact is with the grain) which are in contact with the energy of the sun and the air flow; there is also a mechanical methodology called silo where a flow of hot air passes between the grains and dry. The last step before turning coffee beans into a delicious product is threshing where the parchment (yellowish film covering the fruit) and the seed is separated.

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Juama is a company that bets on Colombian coffee , born in the mountains and that values all processes leading to produce a high quality coffee.

The last stage of production is the cup of coffee.

The aromas and flavors of Juama Coffee are developed in the roasting process. This work is very delicate because each coffee has different densities and this depends on all the variables described above. Variations in humidity, temperature and roasting time will reflect the different sensations in the cup. The last stage in the production chain is the cup of coffee , with adequate equipment and knowledge on issues of preparation are vital to give the consumer a product that reflects the best features of our coffee.

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You will smell the richness and taste the difference.