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Ruben Jimenez, Washed Caturra, Colombia


Origin: Sevilla, San Agustin, Huila, Colombia

Producer: Ruben Dario Jimenez

Farm: El Naranjo

Process: Washed

Varieties: Caturra

Elevation: 1720masl

Importer: Semilla & Monkaaba

Roast: Light-medium

Notes: Plum Jam, Coconut Cream, Caramel

Farmgate paid to Ruben via Monkaaba - $2,900,000.00 Colombian Pesos / Carga (125kg parchment coffee)

Semilla’s FOB price : $3.78USD/lb exportable green coffee

our price - $5.60 usd/lb + shipping etc.

Ruben Dario Jimenez : 

Every time I talk to anyone who knows Ruben, or about Ruben, I get the same response, something generally like “ sheesh, what a life that guy has lived, crazy.” and yeah, this guy has been through the ringer, but is truly an amazing story of strength through adversity.

Ruben grew up in a large family with 7 siblings in San Agustin, where they grew mostly coffee and other produce for a living. He grew up working on the farm, learning much from his father Jose, all while also going to school.

Between the ages of 11 and 15 years old he began to travel around Huila as a coffee picker, which is quite common for young people in coffee growing regions, chasing the harvest for daily earnings.

In 2006 when he turned 18, Ruben Joined the military for two years, and after he left, he decided to try the city life in Bogota, which seemed exciting and profitable. Though after a bit of time he decided to return back home to San Agustin in 2009.

He returned back to working at this family farm until 2011, where he began to become very ill, and losing a lot of weight. He had a serious illness ( he didn’t fully disclose what it was ) affecting his stomach, and it kept him bedridden for almost three years.

By 2018 he began to feel better and return to his work fully. He had the opportunity to finance a small farm, which he took. After paying off the farm completely, he immediately sold it and purchased his current farm El Naranjo, which was closer to his family’s farm, and allowed the to work closely together.

There he lives and manages a small lot under an hectare with 2,500 Caturra trees. Before working with Monkaaba, Ruben would sell his coffee “En Verde” meaning the coffee with depulped and then immediately sold, leaving the intermediaries to handle the rest of the processing. This obviously is not the ideal way for producers to sell their coffee, as it leaves a lot of the profit in other peoples hands.

Ruben and his brother Jose worked hard to improve the coffee despite selling it En Verde, and built a solar dryer with the aim of drying their own coffee, improving the quality, and ultimately earning more money for their coffee.

the now - 

After several years on selling this way, urged on by his brother, Ruben finally brought samples of his coffee to the Monkaaba lab where Esnaider, Didier, and the Monkaaba team were able to provide critical feedback. Though these first coffees did not meet quality standards, he was able to take the suggestions from Monkaaba on his next harvest.

After that Ruben achieved his specialty cup score of 86 and sell for the first time as an international micro lot. We’re beyond excited to be one of the first roasteries to be able to feature Ruben’s amazing coffee, and share his amazing story.

The part I forgot to mention, is that in the middle of this, in 2022, Ruben was severely injured in a motorcycle accident, almost losing his life. Only with much physical therapy, medical support, and the help of his family, has he been able to continue on.

Like I said, wild life. If you want to read more about Monkaaba in San Agustin, please head over to Semilla’s website and check it out, it’s an amazing producer-ran group that we’re so proud to be able to support.


Interested in reading more about Monkaaba? Let me guide you to our lovely friends website to read more! -

it’s worth the read!

"so, what does it taste like?"


a medium-light roast, this coffee presents deep plum jam fruited flavours, a silky coconut cream body, and nice rich caramels giving it a long clean finish.

I love this coffee as an espresso, but it also does really will as a filter / pour-over coffee!

the details:

 Cherries are collected every three weeks at peak ripeness and are depulped the same
day. The depulped seeds are then left to dry ferment for 36 hours in tile tanks before being washed and left to drain for 24 hours. Once the humidity is reduced, they are packed in bags and moved to the dryer where they are left for 15 to 20 days.


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