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ROASTING GRINDING EXTRACTION FREEZE CONCENTRATION FREEZE DRYING

Step 1, Roasting Bringing Colombian coffee to the world:
Green beans, purchased from purchase points, are sent Juan Valdez® Café
to the factory and sorted (decaf, organic, etc.). And then they In Colombia, you can see Juan Valdez® Café stores
are roasted separately. everywhere. And each Juan Valdez® Café is full of guests. It is
like Starbucks stores in China. Juan Valdez® Café has 346 stores
Step 2, Grinding around the world, of which 232 are in Colombia and 114 in over
The roasted beans are ground by industrial grinders 16 additional countries. In 2017, Juan Valdez® Café will put
into particles of 3-4 mm diameter. more energy in the Asian market, especially China

Step 3, Extraction
Ground roasted coffee is loaded into percolating
columns, where soluble solids are extracted with hot water under
pressure. The higher the coffee quality, the lower the coffee-to-
water ratio; in this way, the coffee extract is thicker.

Step 4, Concentration and freezing
Concentration and freezing are very important stages.
By traditional heating, most of flavor is gone. The flavor and
aroma have to be preserved as much as possible. Therefore
Buencafé forgot about the old way. They chose freeze-drying.
In a cold room totally sealed, at a very low freezing temperature,
the coffee extract is frozen. Ice is then removed in freeze-drying
vacuum tunnels through sublimation, leaving crystalized pure
coffee, which can keep the flavor up to two and half years, since
it is dried without traditional heating. It could be used as flavor-
ing for coffee beverages, candies or ice cream.
Step 5, Freeze-Drying
After freeze-drying, coffee extract will have lost all
water. Only soluble coffee is left, that is instant coffee.
Buencafé also developed a freeze-dried coffee packag-
ing with high-tech materials, in which flavor and aroma are very
similar to fresh coffee. But it could be used as instant coffee.
You only need to add water at 70 degrees Celsius. The suggested
amount is 1.5 g of coffee powder per 100 ml of water.

All the wooden furniture in the Juan Valdez® Café
“Origins” store has the Juan Valdez logo. And the wood is from
sustainable coffee plants. Every year, as part of an ambitious
renovation program, between 10-20% of coffee trees are replaced
by new ones.

Ending
Colombian Coffee always stands out for its high quality.
It is the result of an endless effort by coffee farmers and the
FNC, and the government’s support. Through the Committees,
Cenicafé, the coffee university, Almacafé, etc., Colombia has
built a sustainable coffee industry, from growing and production
to consumption.
Next time, we will introduce more achievements and
contributions by the FNC. We will share more experiences
we had in Colombia.
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