Peaches & Cream- COLOMBIA [FILTER]

Farm Jhon Rodriquez, Finca Rio Negro
Varietal Cattura & Bourbon
Process Thermal shock, Yeast innoculated, Anaerobic & Oxidated

Jhon Rodriquez has been involved in coffee farming for as long as we can remember. He grew up on a farm, watching his parents cultivate the land and grow coffee. This experience gave him a deep connection to his work. His first attempts at coffee fermentation were driven by the desire to add more value to our product. He started with a trial-and-error approach, but the results were not satisfactory. This sparked his passion for gaining expert knowledge about fermentation processes.

He reached out to biologist Julián Cucuñame, who conducted online courses on coffee fermentation and safety. Due to the pandemic, his first course was virtual. In total, he completed three courses with Professor Julián, which gave him the foundational knowledge to develop his own fermentation processes. Later, he attended training with Enrique López from the El Chelín farm in Mexico.

What brings him the most joy is creating a high-quality product for consumers. His greatest reward is when a customer appreciates the taste of the coffee he have prepared with love and passion.