Juan Martin - Harrar

About Juan Martín

Founded in 2018, Juan Martín is an experimental research farm dedicated to returning to the roots of coffee cultivation. Its mission is to explore, study, and share knowledge and experience with Colombian coffee farmers to improve production and processing techniques across the industry. The farm is named after Juan Martín, the first child of Julián Ruiz and Sara Porras. Beyond its symbolic value as a family name, it also marks the beginning of their journey in producing high-quality coffee.

To ensure consistent quality and rich flavor, every coffee variety grown at the farm undergoes strict evaluation. This helps refine cultivation and post-harvest techniques to produce the finest beans. In addition to its focus on quality, Juan Martín also contributes meaningfully to sustainability. The farm installed 488 solar panels in Popayán, generating 201.6 KWP of energy and reducing 105.3 tons of CO₂ emissions annually, equivalent to planting 421 trees.

Located in Sotará, Cauca, Colombia, between the Puracé and Sotará volcanoes, the farm sits in a region rich in natural resources and biodiversity. However, its unique geography, climate, and ecological conditions make coffee cultivation a significant challenge.

The farm is situated at an altitude of 2,050 meters. At this elevation, cooler temperatures slow down the growth of coffee plants and extend the maturation period of the beans—resulting in richer flavor profiles and enhanced sweetness. The volcanic soils are mineral-rich, and the cooler climate helps reduce pests and diseases.

Matching Nutrition to Each Variety

Before fertilization, the farm performs three types of analysis:

1. Soil analysis – to evaluate nutrient levels
2. Leaf analysis – to check the plant’s nutritional status
3. Chromatographic analysis – to examine relationships among minerals, organic matter, and soil microorganisms

Based on these findings, they determine the precise needs of the soil and plants. The farm grows 10 different coffee varieties, each requiring a tailored nutritional approach.

Fertilization is done four times a year, with adjustments based on the specific needs of each plant. The fertilizers are a carefully blended mix of macro-elements (nitrogen, phosphorus, potassium) and micro-elements (zinc, iron, boron, magnesium) to support balanced growth. The type and quantity of fertilizer are determined by the plant variety and its growth stage.

Rainfall patterns are also factored in—insufficient rain can reduce the effectiveness of fertilization, while excess rain can cause nutrient leaching. Thus, environmental conditions are crucial for efficient nutrient absorption and healthy plant development.

Harvest

Juan Martín has two harvest seasons per year:

• First harvest: March to August
• Second harvest: November to December

During harvest, cherry picking happens every 14 days. Only fully ripe cherries are selected, judged by either color or Brix level (sugar content) measured with a refractometer. After harvesting, cherries are floated in water to remove floaters and then packed into GrainPro bags before being sealed and transported to the Popayán wet mill.

Sorting & Sanitization

Upon arrival at the mill, cherries are sanitized to eliminate microorganisms. They are then sorted by size into three different grades, as uniform size is important for consistent processing—different sizes may require different treatments.

The Harrar Variety

Harrar is an Arabica coffee variety that originated in Oromia, the historical Harrar region in the highlands of Ethiopia—considered one of the birthplaces of coffee. It’s one of the oldest still-produced varieties and is often regarded as one of the finest coffees in the world.

Harrar trees are characterized by their tall stature, large leaves, and medium-sized, elongated beans, though the variety tends to have relatively low yields.

Harvesting Ripe Harrar Cherries

Ripe cherries are a vibrant red, with a Brix level typically above 18°.

Washed Processing Method

After sanitization, sorting, and depulping, the cherries are placed into fermentation tanks with controlled environmental settings. This process encourages specific microbial activity that produces enzymes, helping to bring out the distinct flavor profile of the Harrar variety.

Following fermentation, the coffee undergoes thorough washing to remove any remaining mucilage and potential contaminants—ensuring both cleanliness and consistency in the final cup.