Juan Martin - Arara

About Juan Martin

Juan Martín Estate was established in 2018 with the goal of returning to the fundamentals of coffee cultivation. As an experimental research farm, it aims to study, learn, and share knowledge and experience with coffee growers across Colombia, in order to improve the overall production and processing techniques within the coffee industry. The estate is named after the first child of Julián Ruiz and Sara Porras—Juan Martín. Beyond its familial significance, the name symbolizes the beginning of a journey toward producing exceptional quality coffee.

To ensure consistent quality and excellent flavor, every coffee variety planted at the estate is carefully evaluated. Cultivation and post-harvest processing techniques are continually refined to produce the highest quality coffee. In addition to its focus on quality, Juan Martín Estate also makes concrete contributions to sustainability. In Popayán, they have installed 488 solar panels with a capacity of 201.6 KWP, reducing CO₂ emissions by 105.3 tons annually—equivalent to planting 421 trees each year.

Juan Martín is located in the municipality of Sotará, in the Cauca department of Colombia, nestled between the Puracé and Sotará volcanoes. This region is rich in natural resources and biodiversity, but its unique terrain, climate, and biological conditions make coffee cultivation particularly challenging.

The estate sits at an altitude of 2,050 meters. At this high elevation, coffee plants grow more slowly, and the cooler temperatures extend the maturation period of the coffee cherries, resulting in more intense flavor profiles and pronounced sweetness. The area’s volcanic soil is rich in minerals, and the cooler climate also helps reduce pests and diseases.

Tailored Nutrition Based on Variety

Before fertilizing the coffee plants, three types of analysis are conducted: soil analysis to evaluate nutrient content, leaf analysis to assess the plant’s nutritional status, and chromatography analysis to examine the relationships between minerals, organic matter, and soil microorganisms. These analyses inform the specific needs of the soil and plants for targeted fertilization. Juan Martín cultivates 10 different coffee varieties, each with its own unique nutritional requirements.

Fertilization is carried out four times a year and is adjusted according to the specific needs of the plants. The fertilizers are carefully formulated using key macronutrients (nitrogen, phosphorus, potassium) and micronutrients (zinc, iron, boron, magnesium) to support balanced plant growth. The type and amount of fertilizer are tailored to each plant’s variety and growth stage. Timing is also adjusted based on rainfall or rainy seasons to maximize nutrient absorption. Insufficient rainfall can reduce fertilization effectiveness, while excessive rainfall may cause nutrient leaching. These environmental factors are critical to ensuring effective nutrient uptake and healthy plant development.

Arara Variety

The Arara variety is an Arabica cultivar developed in Brazil in 2012, originating from a cross between Bourbon and Mundo Novo. It is characterized by large, yellow coffee cherries, medium-sized trees, and strong disease resistance. This variety is valued for its high yield and adaptability to various climate conditions.

The name “Arara” is derived from the bright yellow color of the ripe cherries, reminiscent of the vibrant feathers of the Brazilian macaw (Arara).

Arara is renowned for its high cup quality and has gained international recognition for its unique flavor and aroma. Many producers are exploring its potential in the specialty coffee sector, particularly with innovative processing methods like natural and honey processes.

Washed Process

After sanitizing, sorting, and depulping the cherries, they are placed into controlled fermentation tanks. The fermentation environment is carefully regulated to stimulate specific enzymatic activity by the fruit’s native microbes, enhancing the Arara variety’s distinctive caramel, yellow fruit, and citrus notes. After fermentation, the cherries are thoroughly washed to remove any remaining mucilage and potential contaminants, ensuring a clean and consistent cup profile.