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MEET THE PRODUCER | Coming from a long line of coffee producers in Colombia, Jhoan Vergara left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. Jhoan's early interest in coffee quality and processing experimentation has led to his farm, Las Flores, being named among the "holy trinity" of coffees coming from Lohas Beans (alongside Nestor Lasso's El Diviso, and the Gasca brothers' Zarza). His unique processing protocols, such as the low-impact thermal shock described below, have led to some really impressive lots in recent years - including this unforgettable Red Bourbon lot.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature before undergoing anaerobic fermentation for 50 hours. Then, they undergo a second round of oxidation in open-air tanks for an additional 20 hours. Round two of anaerobic fermentation lasts for 30 hours, after which the coffee undergoes one final round of fermentation - this time submerged  with the musto collected during oxidation. Eventually, the cherries are placed in a masquesina to dry until optimal moisture content is achieved.

TAKE A SIP | Fruit-forward and process-driven, this coffee is a delightfully unique addition to the cupping table. The flavors in this coffee are all intense and big, reminding us of things like mixed berry compote and Luxardo cherries. The thermal shock method of processing can be thanked for preserving a vibrant acidity in this lot, like lemon verbena. Additional notes of aged rum and banana pudding join forces to recall to our minds warmer days spent with beachy cocktails, like a banana daiquiri.

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Origin | Pitalito, Huila, Colombia

Producer | Jhoan Vergara

Farm | Las Flores

Process | Thermal Shock

Variety |  Red Bourbon

Elevation | 2000 masl