Coffee Description
Jamith is an inspiring young producer in his second year working with the Monkaaba project, and it is a pleasure to offer his coffee again this year. In the cup we find ripe melon, white grape, and milk chocolate.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Very Light
Variety
Pink Bourbon
Process
Washed
Elevation
1900 masl
Region
Huila
About Jamith Burbano of Colombia
Like many in San Agustín, Jamith’s journey in coffee has been long. However, his has taken him all over Colombia. At 12 years old, he began working on his family’s farm collecting cherries. As part of a family tradition, he moved around the country into other coffee-growing regions. By the age of 15, he made his way to northern Huila and, later, to Andes and Bolivar in Antioquia. After ten years—at the age of 25—he finally was able to begin his own coffee garden and planted his first 1,000 Caturra trees. He is now producing primarily Pink Bourbon and San Bernardo on his small, 2-hectare (~5 acre) garden plot.
Huila, Colombia
SEY Coffee
SEY is a micro-roastery based in Brooklyn, New York, that is interested in reimagining everything we have come to know about coffee, starting from transparency and terroir. From the regional microclimates and soil biodiversity to the individual growers and their processing methodologies and fermentation styles, it is our goal to share the untold story of every beautiful coffee we work with, presented with minimal intervention or obfuscation.
