Las Flores - Jhoan Vergara - Anaerobic Thermal Shock Washed Decaf Pink Bourbon - Colombia

Description

Whole Bean Roast: Light Recommended Rest: 2-3 weeks from roast date Tasting Notes: yellow starburst, orange creamsicle, mimosa Origin Details Region: Acevedo, Huila, Colombia Elevation: 1750masl Producer: Jhoan Vergara, Las Flores Process: Anaerobic Thermal Shock Washed Decaf Variety: Pink Bourbon ABOUT THIS COFFEE AND PRODUCER Finca Las Flores started as a dream in 1990 when Edilberto Vergara and Nubia Ayure planted their first coffee trees. With just 2 hectares dedicated to coffee, they worked hard to build a future for their family. By 1998, the farm was fully planted, and their five children—Xiomara, Leonardo, Carlos, Jhoan, and Diego—grew up immersed in the rhythms of coffee farming. In 2006, Nubia’s passion and dedication led her to the Cup of Excellence, where she placed 16th—an achievement that encouraged the family to dive deeper into specialty coffee. As the years went by, Jhoan’s curiosity about coffee only grew. Wanting to understand every step of the journey from seed to cup, he studied at Sena, learning advanced agricultural practices and exploring the science behind coffee processing. This knowledge inspired him to renew the farm’s crops and introduce new varieties like Java, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra, each one offering unique flavors and adapting to the farm’s high-altitude environment. In 2019, Jhoan won first place in the Master of Coffee competition with his Pink Bourbon, competing against 162 participants. This victory gave him the chance to represent the farm in South Korea, where he won an international auction and introduced Finca Las Flores to the global specialty coffee scene. This lot is a decaffeinated version of Las Flores’ anaerobically fermented pink bourbon. Cherries are first anaerobically fermented for 36 hours, followed by 12 hours of oxidation. The cherries are then anaerobically fermented for another 36 hours after de-pulping. The coffee is then decaffeinated using the sugarcane process before undergoing a thermal shock at 50’C for 30 minutes. Finally, the coffee is dried in a dehumidifier for 36 hours. WHY WE SELECTED THIS COFFEE As we continue our goal of showing just how exciting decaf can be, we're happy to introduce another release to our growing lineup, this time from the well-known Finca Las Flores. This lot undergoes a multi-stage fermentation that includes a thermal shock process before decaffeination. Even after the caffeine is removed, the coffee retains an impressive amount of sweetness and clarity, allowing the character of the processing to remain remarkably intact. The cup opens with a bright sweetness that reminds us of yellow Starburst, paired with a creamy orange note that has become a familiar hallmark of well-executed thermal shock coffees. Depending on the brew, a sparkling mimosa-like quality can also emerge, adding another layer of brightness and making the cup feel especially lively. We hope this release offers another reminder that decaf doesn't have to be an afterthought. It's a playful, expressive coffee that fits naturally alongside the rest of our lineup and another step toward sharing just how compelling great decaf can be.