White Lotus

We’re thrilled to introduce White Lotus, DAK's latest release from Joan Vergara, showcasing a washed Java like no other. This lot offers a completely new sensory experience from the Las Flores family — bright, elegant, and deeply refined. Expect a vivid cup with notes of florals, lime kaffir, and white chocolate, all harmoniously layered in a silky, luminous profile.

Origin: Huila, Colombia
Producer: Joan Vergara
Variety: Java
Process: Washed
Altitude: 1750 MASL
Roast Level: Light (same for both filter and espresso)

Tasting Notes
🌸 Florals – delicate and fragrant, like jasmine and orange blossom
🍋 Lime Kaffir – vibrant citrus zest bringing clarity and lift
🍫 White Chocolate – smooth and creamy sweetness with a gentle finish

In the Cup
White Lotus is bright and complex, with a crystalline acidity that evokes kaffir lime and a gentle floral perfume. Its creamy body and white chocolate sweetness create balance and calm — a meditative cup that’s both refreshing and indulgent.

Processing
After harvest, cherries are pulped and left to oxidize with mucilage for 12 hours, developing rich sweetness. They then undergo submerged fermentation for 8 hours in 28°C water, followed by a thermal shock wash at 65–70°C to enhance clarity and complexity. Finally, the coffee is dried slowly for 18–24 days to reach 11% humidity, preserving its refined and luminous character.

A coffee of purity and poise, White Lotus is a serene expression of innovation, precision, and elegance — a shining example of Colombia’s evolving craftsmanship.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.