Colombia Juan Saldarriaga Natural is produced on the La Claudina farm in Southwestern Antioquia. More specifically, the farm is located in Ciudad Bolivar, a town with a long and rich coffee history.
Juan Saldarriaga cultivates primarily Castillo, Tabi and Colombia varieties on 23 hectares of La Claudina. The coffee grows between 1,300 to 1,800 meters above sea level, under the shade of native species. This tree cover protects the coffee trees from direct sun exposure, generates a cooler and moister microclimate and the network of roots contributes to soil conservation.
Processing
The processing of Colombia Juan Saldarriaga Natural begins with careful selection of perfectly ripe coffee cherry. This not only accounts for higher quality input, the additional level of homogeneity during fermentation and drying allows for a heightened control and overall quality in the finished product.
After harvesting, the cherries are transported by pipeline to La Claudina’s own wet coffee mill — which runs on solar energy. There, the cherries are sorted and then placed in fermentation tanks for 24 hours without water. After 24 hours, water is added to the fermentation tanks, and the cherry is left to ferment for another 24 hours.
Next, the coffee is dried in a mechanical dryer. This allows the cherry to be gradually dehydrated over the course of 3 to 5 days at a consistent temperature of 38 degrees.
