This coffee is produced by Arbey Cardozo at the Panorama farm in the Huila region of Colombia. The cherries are harvested and processed at Javier Cardozo's wet mill, where they undergo a 36-hour fermentation, are washed, and dried on raised beds. Grown at altitudes between 1400 and 2000 meters, this coffee consists of Castillo and Colombia varieties. It features a complex flavor profile with notes of pear, dark chocolate, and hazelnut, finishing with a long, sweet aftertaste.
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.
