Colombia — Jhoan Vergara Finca Las Flores Pink Bourbon (Anaerobic Thermal Shock Washed, Decaf)

Tastes Like — 🍬 Yellow Starburst • 🍊 Orange Creamsicle • 🥂 Mimosa

DETAILS

• Producer: Jhoan Vergara
• Farm: Finca Las Flores
• Region: Acevedo, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Anaerobic Thermal Shock Washed, Decaf
• Elevation: 1,750 masl

INTRO A decaffeinated version of Las Flores' celebrated anaerobically fermented Pink Bourbon — proof that decaf doesn't have to be an afterthought. Bright sweetness reminiscent of yellow Starburst opens the cup, paired with a creamy orange note that's become a hallmark of well-executed thermal shock coffees, with a sparkling mimosa-like quality emerging depending on the brew. In the cup: yellow Starburst, orange creamsicle, and mimosa.

THE PRODUCER Finca Las Flores started as a dream in 1990, when Edilberto Vergara and Nubia Ayure planted their first coffee trees on just two hectares. By 1998 the farm was fully planted, and their five children — Xiomara, Leonardo, Carlos, Jhoan, and Diego — grew up immersed in the rhythms of coffee farming. In 2006, Nubia's dedication led her to a 16th-place Cup of Excellence finish, encouraging the family to go deeper into specialty coffee.

Jhoan's curiosity carried that momentum forward. He studied at SENA, learning advanced agricultural practices and the science behind processing, and used that knowledge to renew the farm's crops with varieties like Java, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra. In 2019, Jhoan won first place in the Master of Coffee competition with his Pink Bourbon, competing against 162 participants — a victory that sent him to South Korea, where he won an international auction and introduced Finca Las Flores to the global specialty coffee scene.

THE PROCESS This lot's Pink Bourbon is first anaerobically fermented for 36 hours, followed by 12 hours of oxidation. After de-pulping, it undergoes a second 36-hour anaerobic fermentation. The coffee is then decaffeinated using the sugarcane process, before a 50°C thermal shock for 30 minutes. Finally, it's dried in a dehumidifier for 36 hours.

The multi-stage fermentation combined with thermal shock ahead of decaffeination is the defining step — even after caffeine removal, it's what preserves the coffee's sweetness and clarity, keeping the processing's character remarkably intact.

THE CUP Bright and lively — a sweetness reminiscent of yellow Starburst opens the cup, paired with a creamy orange creamsicle note. A sparkling, mimosa-like quality can emerge depending on the brew, adding another layer of brightness to this playful, expressive decaf.

Flavour Notes 🍬 Yellow Starburst 🍊 Orange Creamsicle 🥂 Mimosa