Jhoan Vergara Chiroso
Our First Colombia Release of the Season
This experimental washed Chiroso microlot from Finca Las Flores is our first Colombia release of the season, and we couldn't be more excited! We have been sourcing coffee from Jhoan Vergara and his farm, Las Flores, in Acevedo since 2023.
The Mosto Washed Process
This coffee is processed using a double fermentation method where the coffee first undergoes an oxidation stage while still in cherry. Following this stage, the coffee is depulped and then undergoes a period of anaerobic fermentation. During this fermentation, mosto from the previous fermentation is added. Mosto is a concept borrowed from winemaking that refers to the natural juices of the grapes that are extracted during the first stages of the winemaking. The process of saving these juices from early stages of coffee fermentation and adding them back into later stages has become more popular in coffee processing, especially in places like Colombia. The addition of the mosto back into the fermentation process introduces important sugars, yeasts, and helpful bacteria that can add intense complexity of flavor and of character. Once this fermentation process is complete, the coffee is washed and dried in mechanical driers in a similar way to a traditional washed process coffee.
Jhoan Vergara, Acevedo, Huila
The exact processing used to produce this lot is uniquely the product of the tireless efforts of Jhoan Vergara and his team. The skill and expert care put into these coffees are quite evident in both the quality of the green coffee and in the cup.
In the Cup
This Chiroso microlot is incredibly unique in flavor, with notes ranging from intense florality, spicy notes of ginger and anise, sweet fruity notes of peach, and a thai lime acidity. The depth of this coffee is truly exquisite and we're so excited to be sharing it with you!
Jhoan Vergara Chiroso
A spectacular special release from Jhoan Vergara's Finca Las Flores. This experimental washed Chiroso offers spicy floral notes with the sweet, tangy acidity of white peach and kaffir lime.