About This Coffee
Translated from Spanish, Perros Bravos means 'Fierce Dogs'. That untamed energy ripples through the very soil of this Colombian coffee farm, founded by Juan David Cardona and his family. Juan David may have left astrophysics to manage his family farm but he continued to shoot for the stars as he shifted his focus to producing extraordinary coffee.
The world of Colombian coffee has held onto a steadfast tradition of washed processing. Juan David, inspired by his experience in Brazil, wanted to challenge the norm by building the country’s first natural processing facility at Perros Bravos. Through his experiments in fermentation and drying, he crafts vibrant and bold flavors with the high-quality coffee he grows in Antioquia.
Beyond coffee cultivation, Juan David’s dedication extends to mentoring young farmers through JovCoffee, an export business that fosters a new generation of passionate growers. Producing over ten containers of natural coffee yearly, Perros Bravos is both a symbol of innovation and a testament to Colombian coffee’s evolving legacy.
Antioquia Green Coffee
Antioquia and Tolima are two of the biggest coffee-producing areas of Colombia, making the Central region a heavyweight for the country’s coffee volume. With two dry seasons and two wet seasons every year, coffee is harvested twice – once in May and June and again from October to December. Grown in Colombia’s lush, high-altitude mountains, these coffees often showcase a mild acidity and medium body, making them approachable yet complex.
History of Colombian Coffee
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800s, Father Francisco, hearing confessions in the northeastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
Growing Coffee in Colombia
Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitating good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.
Country: Colombia
Region: Ciudad Bolivar, Antioquia
Producer: Juan David Cardona, Finca Perros Bravos
Elevation: 1800 MASL
Variety: Caturra, Colombia, Castillo
Processing: 36 Hour Fermentation, Washed
Tasting notes: Heavy & fruity with flavors of dark chocolate, caramel, grape, mango, & strawberry.