Jhon Jairo Espresso - Colombia

Highlights

“This beautiful washed Tabi is produced by Jhon Jairo and sourced through Semilla and the Monkaaba project. Grown at an astounding 1950-2000 meters above sea level, where cooler temperatures slow cherry development for high quality. Cherries are collected every three weeks, left in sealed bags for 24 hours, depulped, then stored for 36 hours in tiled tanks before solar drying for 15-20 days.”