Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon) SCA: 87

Origin: Colombia 

Farm: Finca Las Flores

Varietal: Red Bourbon

Altitude: 1750 MASL

Certification: Micro-Lot

Process: 60hr Anaerobic Washed

Cup Score: 87

This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining sweetness and acidity similar to lime. 

The award-winning cultivation and processing techniques at Las Flores give beautiful balance to this Red Bourbon whilst highlighting the clean and bright sweetness. It's coffee like this that gratifies the high regard Las Flores is held in.

A masterful Red Bourbon from Jhoan and the team behind Finca Las Flores - from the suppliers of some of the world's leading roasteries; Cata Export.

Farm:

Farm Las Flores began in 1990, it was founded by Edilberto Vergara and Nubia Ayure, children of coffee growers who inherited their passion for the countryside and especially for coffee. The farm is 16 hectares, and at this time only 2 hectares were cultivated in coffee and it is where Jhoan’s parents began their work in cultivating the rest of the free land. By the year 1998 the farm was already fully cultivated. In 2006 Jhoan’s mother took the initiative to compete in the cup of excellence and was ranked 16th and it was at that moment that she took the first steps to explore the great world of specialty coffees.

Today Finca Las Flores has different varieties such as:

Java: 3,500 Trees
Pink Bourbon: 20,000 Trees
Maracaturra: 4,000 Trees
Castillo & Colombia: 25,000 Trees
Tabi: 2,500 Trees
Caturra & Chiroso: 6,000 Trees
Bourbon Sidra: 5,000 Trees

Jhoan, along with his brothers Carlos and Diego decide to take the next steps after their mother’s success. They start developing replicable profiles and thus highlight the potential of each variety. Carlos and Diego are in charge of processing and giving proper management to fermentation times, types of processes and care in drying. While Jhoan is in charge of analysing the experiments, defining which process is best according to the variety and judging the quality.

They have since been able to design different processes such as natural, honey, and washed that highlight each characteristic of each variety.

Producer:

Jhoan in 2019 participates in the MASTER OF COFFEE contest, in the coffee grower - roaster modality, occupying the first place of 162 participants with a rosé bourbon variety with a semi-washed process. He had the opportunity to travel to South Korea and participate in an auction with coffees from different parts of the world, achieving first place in the auction. This achievement acted as motivation, so that each process carried out is treated as if being judged in a contest.

(Jhoan’s Vision)

Position ourselves as a company with projection into the future, conquering customers and new markets, having facilities with state-of-the-art equipment where the customer can learn about and understand the coffee process up close and be able to effectively explain this wonderful world called coffee.

We thank our parents for instilling in us a love for the countryside. Especially to our mother who always believed that we could achieve great things that today we are reaping little by little, thanks to her advice, our friends from Finca El Diviso who have contributed to professional growth and who we can say that together we will achieve great things in this world of coffee, CATA EXPORT for being our commercial ally, thank you for believing in us and for being part of our close friends. We hope to continue growing so that together we can bring excellent coffee to customers from different parts of the world.

Processing:

• Step 1. The cherries are hand picked (90% ripe / 10% unripe) optimal ripeness starts at  20°brix onwards

• Step 2. The cherries are left to oxidate during 24 - 36 hours at a temperature below 38°c 

• Step 3. The cherries are then selected by density (floating process)

• Step 4. The cherries are pulped

• Step 5. The beans and mucilage are put in plastic bags to ferment for 60 hours (anaerobic process)

• Step 6. The beans are washed in cold water (thermal shock) to seal the molecular structure of the bean and capture as much aromas and flavor precursors as possible.

• Step 7. The beans are put to dry in marquesinas for solar drying during approximately 12 days.