Jhoan Vergara Las Flores - Mosto Thermal Shock Washed Gesha

Size: 4.4 oz / 125g
Roast: Light
Tasting Notes: 🥭 Passion Fruit · 🍇 Grape Hi-Chew · 🌹 Rose · 🍍 Pineapple

Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, children of coffee growers originally from Cundinamarca. What began as a small family farm grew into a 16-hectare property fully dedicated to coffee production, built on traditional cultivation, harvesting, washing, and drying practices.

In 2006, Nubia’s placement in the Cup of Excellence marked the family’s first step into specialty coffee. After her passing, her legacy inspired her five children to deepen their involvement in every stage of coffee production. Today, Jhoan Vergara Ayure leads the farm as head cupper, process designer, and commercial representative. Through his studies at SENA and continued experimentation, Jhoan has introduced new varieties and refined processing techniques that express Las Flores’ unique terroir.

This Gesha lot showcases Jhoan’s meticulous approach to fermentation and process design. Ripe cherries are hand-selected at 22–26 Brix, disinfected, and floated to remove defects. The coffee undergoes 12 hours of oxidation in cherry, followed by 24 hours of submerged fermentation using mosto from a previous fermentation. After depulping, the coffee is fermented anaerobically for 60 hours, then subjected to a controlled thermal shock at 50°C for 30 minutes before being mechanically dried to optimal moisture levels.

This coffee is a vibrant, process-forward expression of Gesha that remains remarkably clean and composed.

In the cup, it opens with bold tropical notes of passion fruit and grape Hi-Chew, carried by a creamy, silky mouthfeel. As it cools, delicate rose florals emerge, followed by a bright, juicy pineapple finish that adds clarity and lift.

What sets this lot apart is its balance — delivering the intensity expected from a thermal shock process while maintaining structure, elegance, and precision throughout the cup. A playful yet refined Gesha that’s exciting to brew and even better to share.