Raised on a coffee farm, Jheison understood from an early age the importance of coffee to his community. During the pandemic, his grandfather entrusted him with a plot of land to start his own production. Seizing this opportunity, he committed himself to innovation in order to refine the quality of his coffees. He even took part in the Cup of Excellence, achieving an outstanding ranking!

Using the honey process, this coffee undergoes a double fermentation: first, 12 days in an aerobic environment, followed by 18 hours of anaerobic fermentation in tanks.