Didier's 60 Hrs Washed
$
9
/lb
You may have already seen Jhon Didier mentioned on our social media. He is Juan Camilo’s father, and Juan is part of our quality team and has played a key role in introducing this coffee to the market. Over time, Juan Camilo has been the bridge between feedback and motivation, helping his father refine processes and keep pushing forward. We always believed the farm had strong potential—it just needed a more structured protocol and better-defined fermentation times to bring out its best expression. This is, without a doubt, one of our favorite lots. A highly expressive Chiroso, it shows vibrant notes of passion fruit, ripe mango, and sugarcane honey, with a juicy, melting sweetness that makes every sip inviting and hard to put down.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
This is a washed process, with a 60 hour fermentation after being depulped
Harvesting & Selection
The freshly picked cherries are floated to remove defects, then placed in baskets to oxidize for two days.
Processing and Fermentation
After oxidation, the cherries are depulped and placed in closed tanks without water. The depulped coffee ferments for 60 to 80 hours. It is then washed once—leaving a layer of mucilage to preserve sweetness and complexity.
Drying
The coffee is dried for 15 to 20 days until it reaches the ideal moisture content.
Jhon Didier Trujillo
Balancing economic progress and sustainability, Jhon is committed to improving coffee quality while uplifting his agricultural community.
Villa Flora
Jhon Didier’s farm is like a little slice of paradise. It’s right by the Penderisco River, so the water keeps the land rich and the breeze creates the perfect weather for growing all kinds of plants. He grows lulo, avocado, plantains, and coffee, and he’s also got a few cows he looks after and milks.
1950 m
3,5 Hectares & 3 employees
Chiroso
September - January
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