This coffee is a Gesha variety from Finca El Placer in Quindio, Colombia, produced by Sebastian Ramirez. Harvested in 2025, the cherries are hand-sorted to 95% ripeness and undergo 144 hours of total fermentation: anaerobic fermentation with CO2 injection in 200-liter tanks for 48 hours, followed by 48 hours of dry fermentation, and then 48 hours submerged in water with an oxygen pump. Processed as White Honey and dried under a roof at 40°C and 25% humidity for approximately 20 days. Flavor notes include grapefruit, white grape, dried dates, dried fruit, mint, herbs, flowers, caramel, white chocolate, and tropical fruit. Medium acidity with a long, silky finish.
Origin
Quindío (Colombia)
Flavor Notes
Grapefruit, Dried Fruit, Herb-like, Caramelized, Dried Date, Mint
Roast Level
—
Processing
Carbonic Maceration, White Honey, Anaerobic Fermentation
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.
