COCO JAMBO

Tasting notes

In the roaster’s words

COCO JAMBO hits creamy, sweet and massive.. Built from coffees we personally selected during our trip to Colombia in November 2025 sourcing directly at origin, tasting through endless tables and choosing lots impossible to ignore. The syrup-heavy sweetness of Las Planadas Castillo meeting the full tropical chaos of Finca Milan’s Coconut Co-Ferment from Colombia. One side brings structure, body, caramel depth and dense red fruit. The other blows the doors open with coconut cream, fermented tropical sweetness and velvet texture. Expect coconut, chocolate ganache and sweet butter. There’s a thick, almost milkshake like body balanced by flashes of bright acidity and a lingering boozy sweetness that hangs around long after the cup is gone. On one side, a classic expression of Colombian Castillo handled with clarity and sweetness in mind. On the other, one of Colombia’s most experimental processing programs, using controlled co-fermentation to create coffees that feel closer to dessert than tradition. Nuance: Coconut | Chocolate Praline | Ganache Provenance: Colombia | Colombia Elevation: 1450 – 1900 masl Process: Washed | Coconut Co-Ferment Variety: Castillo Built for Filter & Espresso

Notes

Blend of a washed Colombian Castillo lot from Las Planadas and a coconut co-ferment lot from Finca Milan.