Jhon Samboni Santa Barbara Geisha Anaerobic Natural # 0238

جون سامبوني سانتا 0238


Producer Jhon Samboni purchased Finca Santa Barbara in 2019. His focus on high quality cultivation and processing is evident in the cup, which is fruity and sweet with notes of stone fruit.
When he’s not producing excellent lots like this one, Jhon has a vibrant Youtube channel where he sings Vallenato and Norteño (pop- ular local music) for his many followers. In addition to coffee, Jhon also culti- vates yucca, avocado, tomato, sugarcane and peas. Coffee is selectively hand- picked and then sealed in airtight containers to ferment for 70 hours.
Following fermentation, cherry is pulped and washed in clean water. Jhon lays coffee to dry on marquesinas, parabolic dryers on the roof of his house. Jhon rakes parchment frequently to ensure even drying. It takes approximately 20 days for coffee to dry.
The Huila region is one of the most well-known coffee grow- ing areas of Colombia. The Department of Huila has a population of 1.125 million and is located in the southwest of the country. The capital of the department is Neiva, a city of about 380,000. Along with Cauca and Nariño, Huila is one the three departments where the Colombian Massif is located.
A massif is a group of mountain ranges, and the Colombian Massif, which is known locally as Nudo de Almaguer, provides up to 70% of safe drinking and agricultural water for the Colombian population.
The Magdalena River, the Colombia’s largest river, runs through the region, providing plenty of water for coffee farm- ing and generating (directly and indirectly) up to 86% of Colom- bia GDP. The mountain range also features the fertile volcanic soil so typical to the Andean Mountains.

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    Process: Anaerobic Natural
    Variety: Geisha
    Cupping Score: 86.5
    Weight: 70kg Bag
    Notes: Almond, Caramel, Dried cherry, Fruity, Red Apple