This coffee is produced by Diego Samuel Bermúdez Tapia at Finca El Paraiso, located in the Piendamo municipality of the Cauca region in Colombia. Grown at an altitude of 1930 meters, this coffee features a blend of Geisha, Bourbon, and Laurina varieties. It undergoes an anaerobic fermentation process, resulting in an elegant acidity, medium sweetness, and a juicy mouthfeel. The flavor profile is characterized by distinct notes of tropical lychee.
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.
