Jhon Wilson Poveda FINCA DANNY FIELD BLEND - WASHED Colombia
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Jhon Wilson Poveda FINCA DANNY FIELD BLEND - WASHED Colombia

Jhon Wilson Poveda has been one of the most consistent producers on our menu from the very beginning. Jhon and his wife produce some of the best coffees in all of Acevedo, and we look forward to them every time spring comes around. In this cup we find sweet lemon verbena, red currant, and panela.


Caturra, V. Colombia, Castillo


Acevedo, Huila


1,700 masl


Main; March, 2022


Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 35 hours. Dried on raised beds for 30 days.


We have been fortunate to work with Jhon Wilson Poveda for many, many years, and have seen his thoughtful dedication tremendously increase the quality of his coffees. He is now picking his hybrid varieties darker in color, which is an important indicator of sugar development, and he is fermenting his harvests slightly longer, resulting in brighter, sweeter, more complex cups with less of the vegetal flavors that were present only a few years ago. Since the inception of the Acevedo Cup—the annual coffee competition in his region—Jhon has consistently placed in the top ten. Jhon is now our main producing partner in Acevedo, Huila, and we are honored to continue supporting him as an exemplary producer.


This is a field blend of the three most commonly grown varieties in Colombia: Castillo, Variety Colombia, and Caturra. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. Caturra, on the other hand, is a natural mutation of Bourbon, and is very susceptible to disease.

Pricing Details

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Farm Gate (Local; Green)

2.8MM COP/Carga

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Farm Gate (USD; Green)


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The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.