JHON JAIRO | COLOMBIA | washed

Another wonderful project from Semilla and the Monkaaba project, which supports producers in the region.

Jhon has incredible resilience and dedication, and you can feel it in his coffee. Just a few years ago he sold most of his coffee "en verde" (pulped and not yet dried) because there was no infrastructure, and today he has built his own benficio with a motorized pulper and a solar dryer.

Jhon's property is located at an astonishing altitude of 1950 to 2000 meters above sea level. It is not easy to grow Tabi here because the temperatures are much cooler, the cherries develop more slowly and produce less, but this speaks for high quality. The careful processing allows this variety to really come into its own.

The cherries are harvested every three weeks and fermented in sealed bags for 24 hours before being destemmed the next day. After destemming, the coffee mass undergoes a 36-hour dry fermentation in tiled tanks.

The seeds are then rinsed and left to drain in bags for three hours before being placed in the solar dryer where they are dried for 15 to 20 days.

Swerl is a micro-roastery inspired by the art of high-quality coffee and a deep connection with people. The focus is on carefully roasting selected beans to create unique flavors that not only promote enjoyment, but also a sense of community. Every cup of coffee should not just be a drink, but an experience that brings people together and inspires conversation.