{"product_id":"jhon-jairo-espresso-colombia","title":"Jhon Jairo Espresso - Colombia","description":"\u003cp\u003e\u003cstrong\u003eVibrant and syrupy, \u003c\/strong\u003etasting like \u003cstrong\u003etropical fruits \u003c\/strong\u003eand \u003cstrong\u003eorange marmalade\u003c\/strong\u003e.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cstrong\u003e El Rosario, San Agustín, Huila\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eJhon Jairo Gomez\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1950-2000 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eTabi\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Espresso\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWe are thrilled to release this beautiful washed Tabi produced by Jhon Jairo and sourced through Semilla and the Monkaaba project that supports producers in the area. This is our fourth harvest sourcing from Jhon.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon has an incredible resilience and dedication and it all is felt in his coffee. From selling most of his coffee en verde (depulped and not yet dried) due to the lack of infrastructure just a few years ago to now having built his own benficio with a motorised depulper and a solar dryer. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon's plot lies at an astounding altitude of 1950 - 2000 meters above sea level. It is not easy to grow Tabi here as the temperature is much cooler the cherries develop slower as well as have lower yields, this bides for high quality. The careful processing afterwards allows this variety to shine.  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eCherries are collected every three weeks, and the cherries are left in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass is stored for 36 hours in tiled tanks. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon Jairo, Semilla and the Monkabaa project are close to our hearts, and we'd love for you to read further over \u003ca href=\"https:\/\/swerl.se\/blogs\/kaffeproducenter\/in-the-words-of-semilla-coffee\"\u003ehere\u003c\/a\u003e, as a short text simply doesn't make them justice. \u003c\/p\u003e","brand":"WASHED TABI - TROPICAL FRUITS, ORANGE MARMALADE, FLORAL","offers":[{"title":"250 g \/ Whole beans","offer_id":54488081760579,"sku":"Jhon\/Fil\/Bea\/250","price":240.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488081793347,"sku":"Jhon\/Fil\/Bea\/1000","price":860.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/Jhon_Jairo_Colombia_52e6d4db-1b44-42b9-9894-8977b92b9197.webp?v=1779122421","url":"https:\/\/barista-espresso.se\/products\/jhon-jairo-espresso-colombia","provider":"Barista och Espresso","version":"1.0","type":"link"}