COLOMBIA Jambalo Typica Washed

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Size: 50g

Grind: Whole Bean

  Cupping comment

① The juiciness of blood orange and mandarin blends their acidity and sweetness. 

② Flavors of plum and cherry.

③ A mouthfeel like fresh cream followed by a lingering aftertaste of brown sugar.


Origin Colombia

【Region Nueva Jerusalen Village, Jambalo, Cauca

【Farm】 Farmers in Nueva Jersalen Village




Roast Level】3  Medium Light roast

Flavor】  blood orange, tangerine, plum, cherry, fresh cream, brown sugar

From Barista

The juiciness of blood orange with nuances of mandarin and the subtle acidity of plums make for a pleasant experience. This medium-light roast coffee, comforting and enjoyable day after day, is perfect for those looking for a go-to brew that never grows tiresome!

Recommended brewing method

EspressoV60American press・AeroPress・Cold brew

Start date of handling】 2024, 7/8

We ship coffee beans within 7 days of roasting.  

About the beans, stickers and flavor illustrations that arrive 



◉ 豊かな土壌がもたらした、毎日飲みたくなる甘さのコーヒー




Located in the southern part of Colombia, Cauca is nestled between the central and western ranges of the Andes Mountains in a gentle highland area. Its central city, the historic Popayán, sits at an elevation of 1760 meters, where coffee is produced in the surrounding areas. The cold nights delay the ripening of the coffee cherries, which benefit from the nutrient-rich volcanic ash soil, resulting in cherries with excellent acidity and sweetness.

This coffee is a region-specific lot collected from coffee farmers in the village of Nueva Jerusalén in the municipality of El Tambo, Cauca.

Most of the coffee farmers own small farms ranging from 2 to 3 hectares. In this region, the harvest season runs from May to July. During this period, only perfectly ripe, bright red coffee cherries are picked in cycles of about 15 days. After harvesting, the cherries are sorted into those suitable for processing and those that are not. The cherries undergo a fermentation process for about 36 hours in their whole state, followed by depulping and another 36 hours of fermentation in the tanks. After fermentation, the cherries are washed twice and dried over a period of 12 to 15 days. The drying process involves stirring three times a day to ensure a well-balanced and superbly flavored coffee is produced.


◉ コロンビアコーヒーの影の立役者


 The Unsung Heroes Behind Colombian Coffee

BANEXPORT is a Colombian exporter dedicated to cultivating specialty coffee producers and facilitating their exports. They guide small-scale farmers on appropriate fermentation techniques tailored to their farm’s climate and environment, and on drying methods using African beds equipped with greenhouses. BANEXPORT also purchases coffee at high prices based on its quality and acts as an intermediary to specialty coffee buyers abroad. Producers who master fermentation and drying techniques are provided with seedlings of rare varieties such as Geisha and Pink Bourbon, and BANEXPORT also conducts research on cultivating these varieties.