Jhon Wilson 250g

Jhon Wilson 250g

Crisp green apple acidity, and a distinct red currant note, followed by subtle aromas of floral honey.
  • Whole bean coffee (seeds)
  • 250g (9 oz.)
  • Brews 1-2 coups of coffee per day for 2 weeks
  • Single Origin
  • Taste note: Apple, Red Currant and Honey
  • Release date: May 9th

Flat rate shipping

Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 30 DKK


On all orders above 400 DKK (€54 / $67)


Shipping Tuesday and Thursday

Expect notes of:


Red Currant



Jhon Wilson

This fully washed caturra coffee comes from Jhon Wilson Poveda who grows his coffee in Acevedo, Huila, Colombia. Acevedo is located in the south-easternmost corner of the Huila department of Colombia, where the Colombian Andes split into three distinct mountain ranges - the western, central and eastern ranges. High elevations, plentiful rainfall and access to water catchments, soils full of nutrients, and moist cool winds all provide excellent growing conditions.



One of several coffee growing regions in Colombia, Huila is perhaps the country’s best-known producing department. Huila produces some of the country’s most naturally complex and delicate cups, and small farmers here generally have good access to resources, including exporters who connect them with international buyers. While visiting the area around San Agustin in early 2018, we found a couple of excellent coffees, which will be with us later this year. Huila today generally offers access to a host of delicious coffee experiences and tourist attractions. However, like most parts of Colombia, the area was affected by widespread violence between the 1990s and the early 2000s. Since then smallholder farmers have gained better access to international markets, and specialty grade coffee has become an increasingly popular aim among small farmers.


Farm Finca Danny
Region Huila
Altitude 1950 masl
Varietals Caturra
Process Washed
Harvest November 2017


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.


It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60



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