Level - Competition

JHOAN VERGARA — Natural Bourbon Sidra

Region: Acevedo, Huila, Colombia
Altitude: 1750 MASL
Variety: Bourbon Sidra
Process: Experimental Natural
Harvest: 2025

Tastes Like — cacao nibs 🍫 • lychee 🩷 • pineapple 🍍

MEET THE PRODUCER

Finca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure in the highlands of Acevedo, Huila. What began as a modest family farm has since evolved into one of Colombia’s most innovative centers for experimental processing—largely thanks to their son, Jhoan Vergara.

After formal training at SENA, Jhoan became the farm’s processing director and ushered in a new era of experimentation. Today, Las Flores cultivates a suite of exotic varieties including Java, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra, each grown and processed with extraordinary scientific rigor.

Jhoan’s rise to international recognition began when he won Master of Coffee 2019 with Pink Bourbon, later representing Colombia in South Korea. His work has placed Finca Las Flores firmly on the global specialty map, celebrated for its microbial-driven fermentations, precision control, and profound sensory clarity.

TRUST THE PROCESS

This Bourbon Sidra natural follows an experimental multi-stage protocol designed to build high fruit intensity while preserving structure and cleanliness:

• 12 hours of initial cherry oxidation to jump-start enzymatic development

• 48 hours of submerged fermentation in a controlled environment

• Thermal shock at 50°C to stabilize and “lock in” aromatic compounds

• A second oxidation cycle (24 hours) to deepen tropical and fruity notes

• Mechanical pre-drying (24 hours)

• Slow greenhouse drying for 15 days until reaching 10.4% moisture

The result is a natural processed coffee with the precision of a washed lot and the intensity of an anaerobic, delivering remarkable clarity for such a fruit-forward process.

TAKE A SIP

This cup is vivid, tropical, and deeply layered:

• Cacao nibs bring bittersweet depth and structure

• Lychee adds perfume-like sweetness and delicate florality

• Pineapple provides bright, tangy tropical acidity

A fully expressive natural from Las Flores—lush, vibrant, and unmistakably Jhoan.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.