Jhoan's parents Edilberto and Nubia planted their first coffee trees in 1990, with a small 2 hectare farm. Jhoan, one of Edilberto and Nubia's five children, grew up immersed in coffee farming, and his curiosity lead him to study advanced agricultural practices and processing.

At Jhoan's farm Las Flores, he and his brothers Carlos and Diego focus on fermentation and drying to impact flavor in the cup. The Bourbon Aji variety is processed with a 12 hour oxidation and thermal shock process, then depulped for an additional 80 hours of fermentation. The coffee is then dried using dehumidifier machines.

This cup is expressive and carries flavors from processing and variety, with herbal qualities from the Aji variety transforming into juicy passionfruit and cherry.