Colombia | Jhon Jairo Gomez

Jhon Jairo Gomez manages Finca San Rafael, a 2 hectare farm located in El Rosario, San Agustin. His farm sits at 2000+ MASL where Jhon focuses on growing the Tabi Variety. This is a separation from his farm, harvested in January 2025. We find his coffee to be very expressive and clean this season with big flavors and a syrupy sweetness. We are tasting a range of red fruits like lingonberry and forest berries along with tropical fruit, pine, and grapefruit.

Originally a bean farmer, Jhon made the switch to coffee after experiencing health issues caused by the heavy fumigation required for bean cultivation. Until 2020, he sold his coffee en verde, meaning the cherries were de-pulped but not dried or fully processed. It wasn’t until he connected with Monkaaba that he was encouraged to explore new markets and opportunities for his coffee. What’s truly remarkable is that Jhon produces some of the best coffee we’ve tasted in Colombia, yet until recently, no one had tasted it. Today, Jhon is fully committed to coffee, which he describes as his “motor for life.” Beyond managing his own farm, he’s also deeply involved in the Monkaaba project, working in the lab, cupping and evaluating samples, and supporting other smallholder farmers in the region.

Cherries are picked at peak ripeness and floated to remove defects. The cherries are fermented in sealed bags for 24 hours before being depulped. The seeds then undergo a 36 hour dry ferment in tiled tanks. After this step the seeds are rinsed and left to drain for three hours before being moved to dry in a solar dryer for 15-20 days.