About this coffee
Here is the English translation of the coffee product description:
All about
Jhoan Ceron
Over the Farmer
In May 2016, shortly after the founding of Nordkapp Coffee, we received our first green coffee from Colombia. This coffee came from Argote, a business run by Juan Pablo Argote and his father, who both grow, process, and export coffee (both their own coffee and that from nearby farmers). The coffee is imported to Europe by This Side Up.
We purchased 50 kg of it. The following year, we purchased 60 kg of green coffee from Argote.
Since the harvest period of 2018, the harvests from the neighboring farms were processed separately and packaged separately. In early 2019, the first harvest of Jhoan Ceron arrived. This young coffee farmer cultivates on 0.25 hectares and produces around 100 kg of green coffee per year. Because he cannot live solely from this income, he is also a coffee roaster at a local coffee school and works as a technician for a TV tower. His coffee is of exceptionally high quality. He constantly strives for innovation and improvement and is the only farmer in the Argote group who does the entire processing of the coffee cherries himself. He is one of the most important people within this project.
We are proud that we have been able to buy the entire harvest of Jhoan since 2019 and offer you exceptional coffee. Hopefully, you enjoy it as much as we do!
Traceability and pricing model
Complex and fruity
This coffee is processed according to an anaerobic process. The ripe cherries are soaked in tanks with water after picking. Through controlled fermentation, a certain PH value is achieved, after which the cherries leave the tank and continue processing. The result is a deep, full, and complex taste reminiscent of exotic fruits like star fruit, but also very spicy.
Light roast
We roast this coffee in our Giesen W6 coffee roaster to around 200 degrees Celsius, just after the first crack. This maximizes their unique character, which you can taste!
Advice for Filter Coffee or Espresso
With these beans, you can make both a delicious filter coffee and an elegant espresso. Use 30 grams of coffee for every 500 ml of water for the filter coffee, pour a little water in first to let the coffee settle, then add the remaining water after about 30 seconds of rest. For 18 to 20 grams of finely ground coffee, make 40 to 50 ml of espresso, ensuring a run time between 25 and 30 seconds, so the flavors are in perfect balance!
