Jhon Gomez

A truly beautiful story!

We are absolutely delighted to present to you this magnificent washed Tabi, produced by Jhon Jairo and sourced via Semilla and the Monkaaba project, which support producers in the region.

Jhon possesses incredible resilience and dedication, which is fully reflected in his coffee. Just a few years ago, due to a lack of infrastructure, he sold most of his coffee "green" (pulped and not yet dried). Today, he has built his own beneficio (processing center) with a motorized pulper and a solar dryer.

Jhon's plot is located at an impressive altitude of 1,950 to 2,000 meters above sea level. Growing Tabi here is not easy, as the temperatures are much cooler, which slows the development of the cherries and reduces yields. However, this is a guarantee of high quality. The careful processing that follows allows this variety to shine.

The cherries are harvested every three weeks and then left in sealed bags for 24 hours before being pulped the next day. After pulping, the coffee mass is stored for 36 hours in tiled vats. The beans are then rinsed and left to drain in bags for three hours before being moved to the solar dryer where they are dried for 15 to 20 days.