Bolivia | Finca La Asunta | Jhonny Corina | Java Washed

Upcoming Roast / 320g

$27.00

Bolivia | Finca La Asunta | Jhonny Corina | Java Washed

$27.00

In stock

Roast Date Upcoming Roast

Size 320g 1000g

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Roast Date	320g	1000g
Upcoming Roast

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Java

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Originating from Ethiopia and propagated through the island of Java, this varietal later spread to Central America. Known for its elongated beans and unique floral and spice notes, Java varietal often shows silky body and low acidity. It’s a promising choice for producers seeking both quality and disease resilience.

Processing Method: Washed

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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Producer: Jhonny Corina

Farm: Finca La Asunta

Region / Area: La Asunta

Altitude: 1500 MASL

Harvest Period: June – October 2025

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Jammy nectarine and mellow cooked nectarine, dark chocolate, and milk chocolate flavours with balanced acidity and fruit-like sweetness.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Bolivia | Finca La Asunta | Jhonny Corina | Java Washed - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Jhonny Corina

Jhonny Corina has owned his 8-hectare farm in the La Asunta municipality since 2015, maintaining over 16,000 trees of Gesha, Castillo and Java intercropped with citrus, plantains and native legume-family forest trees that keep the soil rich. In a region better known for coca, Jhonny and fellow producers formed the FEPIAC federation to pool production, reach better buyers and prove coffee's potential as an alternative crop. His coffee is picked by hand and dried in the sun.

La Asunta

A rugged municipality in Sud Yungas, La Paz, fed by waterfalls up to 400 metres high off the Boopi and Cotacajes rivers - warm, humid and ideal for coffee.

About the Java Variety

Despite the name, Java's story begins in Ethiopia: it descends from Ethiopian landrace stock, was selected and transplanted to Cameroon in the mid-20th century (where it was known as a tolerant, quality-focused smallholder variety), and reached the Americas via Costa Rica in 1991.

It has since become a quiet favourite of specialty growers across Central and South America - elegant, aromatic, stone-fruited cups with real clarity, from a tree that tolerates tough conditions better than most Ethiopian-derived varieties.

On Jhonny Corina's shaded, intercropped hillsides at 1,500 metres it shows exactly that character: jammy nectarine over dark and milk chocolate, balanced acidity and a fruit-like sweetness.