From returning producer Jhon Jairo Gomez, a beautiful and deeply sweet expression of the Tabi varietal.

Previously, Jhon grew and sold long beans, however the heavy pesticides he had to use led him to develop serious health issues. Whether it was a condition that lay nascent or not, he’s now been officially diagnosed as epileptic, after a series of scary seizures including some at the cupping table as recently as this past harvest. Given his worsening health, Jhon acquired his Tabi seeds from an organic producer and began to grow coffee instead, which required no fumigation thanks to his very high altitude and low temperatures. From Jhon himself: “If I didn’t have this plot, I wouldn’t be here,” he said. “It gives me great happiness to have been recognized and keeps me going.”

Farm: San Rafael
Location: El Rosario, San Agustin, Huila
Elevation: 1900 masl
Variety: Tabi
Process: washed
Cherries are collected every three weeks, and the cherries are left in to ferment in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass undergoes a dry ferment of 36 hours in tiled tanks. The seeds are then rinsed and left to drain in bags for three hours before being moved to the solar dryer where they are dried for between 15 and 20 days.

Our Flavor Notes: Red berries, taffy, rhubarb, lychee

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH