From farm to cup
Café Jericó is committed to high quality at every step of the coffee process whilst giving the dignity back to farmers. Our farmers are responsible for growing, picking and drying the most flavoursome beans. Our roaster ensures each batch is carefully classified and hits the flavour notes just right. And you, the traveler, brew the perfect cup, drip by drip. It is a true farm-to-cup product, which you can feel good about supporting our heroes.
Our coffee growing process
Café Jericó coffee is grown on 6.9 hectares at 1850m elevation in the greenest canyon in the world, in Jerico, Colombia. Every morning, the sky is covered will light fog and clouds moving through the farm to give our coffee beans enough shade, where it starts to disperse late morning with the sun shining high above. There are three vital air currents flowing between our coffee plants from the most important rivers in Antioquia: the Cauca, the Atrato and the Magdalena rivers, and passing through the western, central and eastern Andes range. The coffee is grown all year-round with main harvest spanning from the end of October to December, and a smaller harvest between April and May.
Our coffee is grown in high-altitude, which provides more aromas and flavours for the beans as it absorbs more minerals. The beans are planted in volcanic and rocky soil. As the coffee bean ripens, it is carefully hand-picked by the owners, ensuring the high-quality coffee. We process our coffee using the “washed” process, which means the skin and fruit is washed and depulped ready to be fermented for over 24 hours. Before the coffee bean is taken to dry in a handmade, natural solar heat, it is classified in different qualities. Then it is packed into sacks to be distributed for threshing and roasting.
We cup test cup at every stage of its journey to ensure we are satisfied and it meets our high standard then sent to our roaster.
Speciality Roasting
All our coffee is threshed and roasted by our expert John at La Nohelia farm, where we give him our green beans bought from the Cascada Arcoiris farm. Using a threshing machine, the beans are shaken at fast levels to get rid of the pergamino and then classified by size and quality, which guarantees a uniform roast. It is sent to roast in a high-quality roaster machine located in the mountains of Antioquia, Colombia. For the roasting process, it is necessary to have air and heat. As our beans are roasted with the fresh, non-polluted air which comes from the high altitude, it ensures maximum freshness. A great coffee can be ruined in a roast, so thoughtful and meticulous roasting has been designed by Leroy, an expert and champion from New Zealand.
Our Arcoiris blend is a single origin from the Cascada Arcoiris Farm in Colombia. It is 100% Arabica coffee and Castillo coffee (2000) variety with a medium roast, and berry and caramel-like notes and a sweet acidity.
Creative Packaging
After roasting, we package both the full beans and ground coffee in our unique packaging at Las Cometas Hostel in Jericó. Our volunteers designed the creative logo and packaging for the brand, and every bag has a personalised touch of colour, making each one unique. The Café Jericó logo is a shape of a coffee bean with top part divided like a rainbow. The design is printed on a recycled and natural bag so that our packaging is eco-friendly.
