Colombia Jhoan Vergara Chiroso Filter 1KG

About this lot:

THE CANDY SHOP
​Jhoan Vergara at Las Flores has been clearly partaking in some serious coffee witchcraft, because how else he’s created this insanely fun, fruit-forward masterpiece that completely defies logic? Get ready for a massive hit of sweet raspberry candy and thick pomegranate syrup, all perfectly balanced by a smooth, comforting cocoa finish. Liquid candy in your cup.

About origin:

Finca Las Flores is a benchmark for excellence in southern Colombia. Founded over three decades ago by Edilberto Vergara and Nubia Ayure, the farm is now steered by their sons, Jhoan and Diego. Following their mother’s passing, the brothers made a bold pivot, transforming their family’s traditional lands into a high-tech laboratory for exotic coffee cultivation.

​Today, Las Flores is famous for growing highly sought-after varieties like Gesha, Java, and this incredibly rare Caturra Chiroso. The brothers operate as a perfect team: Jhoan is the mastermind behind the farm’s experimental fermentation protocols, while Diego rigorously oversees the drying, production, and quality control.

​This specific Chiroso lot showcases their “Advanced Natural” processing. By meticulously combining open-air oxidation with an intense, two-stage anaerobic fermentation, the Vergara brothers have engineered a cup profile that is bursting with complex red fruit and deep, chocolatey sweetness.

​The Advanced Natural Architecture:

• ​Oxidation & Prep: After the ripest cherries are hand-picked and floated in water to remove any low-density fruit, they rest in the open air for 12 to 24 hours. This crucial oxidation phase wakes up the initial microbial activity responsible for the coffee’s aromatic precursors.
• ​Stage One Anaerobic (48–60 Hours): The whole cherries are sealed inside oxygen-free tanks. This intense, primary fermentation drives deep, vibrant fruit notes like pomegranate and strawberry directly into the seed.
• ​Stage Two Anaerobic (48 Hours): The cherries undergo a secondary controlled fermentation. This extended period acts as an amplifier, intensifying the berry complexity and building a rich, chocolate-like sweetness.
• ​Thermal Stabilization: A deliberate thermal shock is applied to instantly halt the fermentation process. This locks in the highly volatile aromatic compounds and stabilizes the microbial structure.
• ​Slow Marquesina Drying: The sticky, fermented cherries are moved to raised beds inside protective solar dryers (marquesinas). For 15 to 25 days, they are constantly turned by hand, ensuring a slow, even dehydration that protects the delicate fruit esters.
• ​The Final Rest: Before milling, the dried coffee is sealed in GrainPro bags for up to 20 days. This stabilization period allows the wild flavors to fully integrate and harmonize, resulting in a beautifully structured, world-class cup.