Chiroso Washed
$
9
/lb
Behind every cup of coffee from Jhon Didier, there is an unwavering commitment to excellence and quality. With each harvest, Jhon seeks not only recognition but also to ensure that his product is synonymous with distinction and satisfaction for those who taste it. Its fermentation and depulping process make it a sweet coffee, with a good body and mouthfeel. It is more than just a simple beverage; it is the result of hard work, passion, and care dedicated to every step of the process, from planting to cup.
Taste Profile
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
This is a washed coffee, fermented in little batches
Harvesting and Stabilization
He processes his coffee in cochadas or batches through the week - from Monday through Friday, every batch he collects, he selects and depulps immediately.
Processing and Fermentation
He ferments the beans in mucilage with water, adding a new batch everyday and mixing the mass.
Drying
By Friday he washes the bigger lot and dries them in marquesinas covered with plastic for approximately 2 weeks.
Jhon Didier Trujillo
Balancing economic progress and sustainability, Jhon is committed to improving coffee quality while uplifting his agricultural community.
Villa Flor
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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