Level - Competition

Colombia — Jhoan Vergara Finca Las Flores Chiroso (Washed)

Tastes Like — 🍯 Rosemary Honey • 🍋 Lemon Caramel • 🌿 Lemon Verbena

DETAILS

• Producer: Jhoan Vergara
• Farm: Finca Las Flores
• Region: Acevedo, Huila, Colombia
• Varietal: Chiroso
• Process: Washed (Complex Fermentation)
• Altitude: 1750 masl
• Size: 250g

INTRO

Although initially thought to be a natural mutation of Caturra, it has been proven that this variety has nothing to do with Caturra or Bourbon. In reality, it's a variety with Ethiopian origins, with a slight resemblance to Caturra, but the coffee fruit is somewhat more elongated. This singular origin, combined with the innovative processing that Jhoan Vergara employs, allows us to find very fresh, citric, and herbaceous notes in the cup. Specifically, rosemary honey, lemon caramel, and lemon verbena. A very fresh coffee that also combines sweet notes of white chocolate and cocoa butter in the mouth. This combination can remind one of an After Eight, that chocolate filled with mint. The body can be defined as smooth, with juicy acidity.

THE PRODUCER

Finca Las Flores was born in 1990 thanks to Edilberto Vergara and Nubia Ayure, who began with just two hectares of coffee. Over time, the farm grew to become one of the benchmarks of Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee competition with his Pink Bourbon, consolidating the family's reputation. Today, Jhoan leads innovation in processes and the introduction of exotic varieties such as Sidra, Java, Bourbon Ají, and Chiroso. Finca Las Flores represents a new generation of coffee growers who understand coffee as both a scientific and artistic product, where tradition and experimentation meet to create unique sensory experiences.

THE PROCESS

This Chiroso underwent a complex, multi-stage fermentation process:

• 🫙 Anaerobic Fermentation — 24 hours
• 🍒 Cherry Oxidation — 48 hours in cherry
• 🔪 Depulping — Removal of fruit
• 💨 Post-Depulp Oxidation — 12 hours
• 🌡️ Thermal Shock — 50°C for 30 minutes to fix aromatic compounds to the bean
• ☀️ Dehumidifier Drying — 36 hours to 10.4% humidity

This technical process combines controlled fermentations with cultivated bacteria and thermal shocks that enhance the aromatic expression of the bean.

THE CUP

Very fresh with citric and herbaceous notes. Rosemary honey, lemon caramel, and lemon verbena. Sweet notes of white chocolate and cocoa butter in the mouth. Can remind one of an After Eight chocolate filled with mint. Smooth body with juicy acidity.

Flavour Notes

• 🍯 Rosemary Honey
• 🍋 Lemon Caramel
• 🌿 Lemon Verbena

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.