This coffee is produced by Diego Samuel Bermúdez Tapia at Finca El Paraiso in the Piendamo region of Cauca, Colombia, at an altitude of 1930 meters. It is a blend of Geisha, Bourbon, and Laurina varieties processed via anaerobic fermentation and co-fermentation with lychee. The cup features an elegant acidity, medium sweetness, and a juicy mouthfeel, with distinct flavor notes of passion fruit, lychee, sweet peach, pineapple, and black tea.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
