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MEET THE PRODUCER | Jhoan Vergara’s parents, Edilberto Vergara and Nubia Ayure, planted their first coffee trees at Finca Las Flores in 1990. Their five children grew up on the farm, immersed in the daily rhythms of coffee farming. This experience ignited an interest in Jhoan quite early in his life, and he subsequently left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. 

In the years that followed, Jhoan worked with two of his brothers, Carlos and Diego, to enhance coffee quality on the family farm and further refine the processing techniques being utilized there. Experiments in techniques such as thermal shock have become a favorite at Las Flores, and today the farm is regarded as a model of “sustainability, innovation, and commitment to excellence” throughout Colombia.

TRUST THE PROCESS | After being picked at peak ripeness, whole coffee cherries undergo 36 hours of anaerobic fermentation before being oxidized for an additional 12 hours. After this, the lot is de-pulped and then subjected to a second, 36-hour round of anaerobic fermentation. Finally, the coffee undergoes 30 minutes of thermal shock in clean water at 50 degrees Celsius. The chilled beans are then dried in dehumidifying machines until 10.2% moisture content is achieved.

TAKE A SIP | Given Jhoan’s passion for processing, you might expect this coffee to have some substantial fermentation impact; instead, it’s a pretty-clean, mostly-washed, true-to-variety coffee that really jumped off the cupping table when we sampled it blind. Floral like gardenias and sweet like raw honey, this coffee also showcases delicate stone fruit, like white peaches. If all of that sounds lovely but a little too delicate, you can thank the thermal shock for introducing a vibrant, white wine-like acidity that reminds us of a zippy Sauvignon Blanc.

Origin | Acevedo, Huila, Colombia

Producer | Jhoan Vergara

Farm | Las Flores

Process | Advanced Washed

Variety | Pink Bourbon

Elevation | 1750 MASL