Juan Carlos Velez - Ecuador| Natural, Sidra | MUK-7424

Juan Carlos Velez produces Sidra Natural coffee on his farm located in the Azuay region of Ecuador at an altitude of 1700 MASL. The Sidra variety, sourced from Hacienda La Papaya’s first-generation genetic bank, is known for its resilience to rust and high nutritional demands, thriving without shade under optimal humidity and nutrient conditions. This coffee is prized for its sweetness, floral complexity, and crisp acidity.

The natural process begins with the cherries being cleaned with low-pressure water and manually sorted for quality. The cherries are then transferred to drying rooms, where temperature, humidity, shade, and airflow are carefully controlled. They are turned multiple times daily over a 20 to 30-day period to ensure consistent drying. The dry mill process includes size classification, visual sorting, and quality assessments to prepare the coffee for export.

The farm, with a 250-year history, spans 25 acres and grows flowers, fruits, and coffee. Juan Carlos’s parents began coffee farming 20 years ago, and he has since modernized the operation, drawing on his agricultural expertise. He also owns one of Ecuador’s largest rose farms, exporting over 10 million roses annually. A civil engineer with a Business Administration Master’s degree, Juan Carlos remains deeply committed to coffee, working closely with Juan Peña of Cafexporto to ensure quality and access to international markets.

Located in a region with 12 hours of sunlight year-round and a temperature range of 13–35°C, the farm employs drip irrigation to optimize plant health and prevent diseases. Currently, four acres are dedicated to coffee, with plans for expansion to meet market demand. By focusing on careful post-harvest management and sustainability, Juan Carlos envisions Ecuadorian coffee achieving global recognition alongside the country’s renowned bananas, shrimp, and cacao. This dedication makes Sidra Natural an exceptional representation of specialty coffee from Ecuador.