Colombia "Jhon Jairo" Washed Tabi

Roaster notes

This washed Tabi coffee comes from Jhon Jairo Gómez's farm in El Rosario, San Agustín, Huila, where it grows at 1,950–2,000 meters above sea level. The cherries are rested for 24 hours before depulping, fermented for 36 hours in tiled tanks, then slowly dried in a solar dryer for 15–20 days. Expect a vibrant and syrupy cup tasting like tropical fruits and orange marmalade.

Tasting notes