San Rafael

San Rafael comes from Jhon Jairo Gómez's farm, San Rafael, in San Agustín, Huila, Colombia, at 1,950–2,000 meters above sea level. It is a washed coffee, but with a longer-than-usual fermentation. In the cup you'll find complex tropical fruit, a lingonberry-like acidity, and floral notes. Bright and lively, yet balanced by a syrupy sweetness. Truly a coffee with character.

Jhon Jairo is a producer whose coffee quality has been exceptional for a long time. This coffee represents an exceptional opportunity to support direct trade with high-quality producers.

The process on the farm goes like this: the berries are picked about every three weeks, fermented for 24 hours in sealed bags, depulped the next day and fermented for another 36 hours dry in tiled tanks. After this, the coffee is rinsed, drained in bags and dried in a solar dryer for 15–20 days. The cool climate makes Tabi ripen slowly and the quantities small, but at the same time increases the purity and quality of the cup. Jhoni's coffees are a concrete example of how much potential there is in the area when the producer has the opportunity to process his coffee himself.