We first encountered Jhoan over a decade ago while cupping at educational institution SENA (the Servicio Nacional de Aprendizaje, or National Training Service) – where many keen Colombian coff ee producers learn agronomy and also cupping, roasting & brewing.

Since then, Jhoan has been constantly experimenting and progressing his craft. We now find a young man working at specialty coffee’s cutting edge, celebrated on the world competition circuit, a producer of a great diversity of varieties and processes (among which pink bourbon, gesha, caturra chiroso, maracaturra, red bourbon, java, and this tabi lot).

Processing is deliberate and careful, with the following fermentation steps: 12 hours in cherry (submerged in water), 24 hours in cherry (oxidative), 48 hours depulped (anaerobic), washing via thermal shock (50°C and then rapidly cooled using cold water for 30 minutes).

Drying is mechanical (36 hours in a dehumifying machine). This is bleeding edge stuff and the 4th year we’ve been enjoying the tabi process of Jhoan!

For more info on brewing your coffee for maximum enjoyment, check out the Brew Methods page.

Roasted for espresso brewing.

We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.