IMPORTED SPECIALTY COFFEES
King Jesus Coffee is produced in Colombia!
King Jesus Coffee is a faith-driven specialty coffee brand based in the United States. The coffee is imported from a Single Specialty Coffee Farm in Buenavista, Quindío, Colombia, nestled in the heart of Colombia’s coffee region at an altitude of 1,500 to 1,730 meters above sea level.
Why is King Jesus a Specialty Coffee?
Specialty coffee is the highest-quality coffee in the world. It is carefully grown, harvested, and processed to bring out the natural flavors that God placed in each coffee bean. To be called “specialty,” the coffee must score 80 points or higher on an international quality scale, among other qualifications.
Each bean is carefully handpicked, selecting only the ripest red cherries. The coffee then undergoes a meticulous fermentation process, during which acids and aromatic compounds develop, creating its distinctive flavor profile. Throughout this stage, producers closely monitor time, temperature, and pressure to ensure consistent excellence. Finally, the coffee is sun-dried on rooftop beds, preserv
Our commitment to fair trade practices, consistent quality, and personal relationships reflects our Christ-centered values. From farm to cup, every step celebrates excellence, stewardship, and community.
King Jesus Coffee beans are sourced directly from a single farm in Quindío, Colombia—an area renowned for its fertile soil and dedication to ethical, sustainable cultivation. By partnering dire
COFFEE PROCESSES & FLAVOR PROFILES
WASHED PROCESS
The process begins with fermentation in the cherry. Then it is pulped and fermented again before being fully washed and dried.
Its falvor is red and yellow fruit varieties with chocolate. Features a delightful mandarin orange acidity in a well-rounded body with an enduring chocolate and caramel finish.
HONEY PROCESS
The coffee is fermented in the cherry and then pulped, while retaining part of the mucilage (the coffee’s natural honey). During drying, this natural honey layer enhances its sweetness and smoothness.
Its flavor is chocolate, wild berries, caramel and cedar. Features a brilliant, citric acidity in a medium-bodied cup with a raw sugar, honey and chocolate finish.
NATURAL PROCESS
In this method, the coffee is fermented in the cherry and then dried with all its pulp. This process concentrates the fruit’s aromas and preserves all the natural flavor characteristics.
Its flavor is fruit, malt, red wine, wild berries and subtle cacao fruit. Features a delicate acidity in a silky, full-bodied cup with a prolonged chocolate finish.