Jhoan Vergara - Pink Bourbon

MEET THE PRODUCER

At Finca Las Flores in Acevedo, Huila, the story of the Vergara family is one of generational passion and relentless innovation. Jhoan Vergara’s parents, Edilberto Vergara and Nubia Ayure, planted their first coffee trees in 1990, building a legacy that their five children would grow up immersed in. From an early age, Jhoan showed a deep fascination with coffee—so much so that he left high school at just 15 to attend SENA, Colombia’s national training institution for aspiring coffee producers.

Since then, Jhoan has worked alongside his brothers Carlos and Diego, helping transform Finca Las Flores into one of Colombia’s most respected and forward-thinking farms. Together, they’ve mastered complex post-harvest methods—particularly thermal shock processing—which has become something of a hallmark of the farm. Today, Las Flores stands as a model of sustainability, innovation, and excellence, renowned throughout Huila and beyond.

TRUST THE PROCESS

For this lot, Jhoan applied a meticulous multi-stage fermentation protocol that perfectly balances precision and creativity.

The process begins with whole coffee cherries being fermented anaerobically for 36 hours, followed by a 12-hour oxidation stage that builds complexity. The cherries are then de-pulped and placed into sealed tanks for a second 36-hour anaerobic fermentation. Once the desired profile is achieved, the coffee undergoes thermal shock—a rapid 30-minute wash in clean water at 50°C—a technique designed to “lock in” the bright acidity and preserve delicate aromatics. Finally, the coffee is dried in dehumidifying machines until it reaches a stable 10.2% moisture content.

The result is a pristine, expressive coffee that showcases both Jhoan’s technical skill and the terroir’s natural beauty.

TAKE A SIP

Though Jhoan is known for his innovative processing methods, this lot surprised us with its elegant restraint. It’s clean, refined, and varietally true, with a fragrant floral presence reminiscent of gardenias, and a sweetness like raw honey. The cup unfolds with notes of white peach and stone fruit delicacy, balanced by a crisp, wine-like acidity evocative of a Sauvignon Blanc.

It’s a stunning representation of what’s possible when tradition and experimentation meet in perfect harmony.

Origin: Acevedo, Huila, Colombia
Producer: Jhoan Vergara
Farm: Las Flores
Process: Advanced Washed
Variety: Pink Bourbon
Elevation: 1750 MASL

Tastes Like: 🌸 Gardenia · 🍑 White Peach · 🍯 Raw Honey · 🍷 Sauvignon Blanc

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 6-12 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 12 - should we have any left in stock!). 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.