This coffee comes from Jhon Jairo Gómez's farm, San Rafael, in San Agustín, Huila, Colombia, at 1,950–2,000 meters above sea level. It is a washed Tabi variety coffee with extended fermentation. Cherries are fermented for 24 hours in sealed bags, depulped, then dry-fermented for 36 hours in tiled tanks before being rinsed and dried in a solar dryer for 15–20 days. The cup profile features complex tropical fruit, lingonberry-like acidity, and floral notes with syrupy sweetness. Jhon is part of the Monkaaba Project, a community-led smallholder initiative in San Agustín.
Good Life Coffee Roasters grew from a Helsinki café venture that Lauri Pipinen opened in 2012, eventually establishing the dedicated roastery in 2014. Lauri, a three time Finnish barista champion, brings championship pedigree to the operation and has competed in the World Coffee Championships representing Finland. The roastery's philosophy is straightforward and unpretentious: source and roast coffee that is fresh, tasty, and easy to drink. Over the years, the roastery has evolved from a small neighborhood café into an award-winning operation, earning the title of Best Roaster at the Nordic Coffee Fest in 2024.
