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Colombia Jhoan Vergara Anoxic Fermented Washed Pink Bourbon

$17.00
$17.00
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    Amount of coffee

    Each bag of specialty coffee contains 250 grams of whole beans.

    Each box of competition style coffee contains 100 grams divided into 2 x 50 grams of whole beans.

    Wholesale

    Looking to buy larger quantities? Check out our wholesales section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

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    Product Details

     

    Finca Las Flores was founded in 1990 by Jhoan’s parents, Edilberto Vergara and Nubia Ayure. Jhoan and his siblings are producing some of the cleanest and most well-structured coffees we have tasted in a long time!

    ”In 2006, my mother took the initiative to compete in the Cup of Excellence and was ranked 16th. It was at that moment that she took the first steps to explore the great world of specialty coffees. Years Later, our mother passed away and left us a significant legacy, in life she was a person who faithfully believed that the field had a future, as long as we studied in depth everything related to coffee.” - Jhoan Vergara

    The anoxic fermentation in a sealed container and the thermal shock washed process really brings out the fruit notes and complexity in this Pink Bourbon.

    ”I love roasting this iteration of the Pink Bourbon from Jhoan and his family as it just tastes spectacular however we brew it!”

    / Alexander

    Taste description: Florals of orange blossom and notes of starburst, juicy mandarins and nougat with an elegant juicy finish. 

    Amount: Our specialty coffee bags come in 250 grams of whole beans roasted with filter brewing in mind. We roast, pack, and ship on demand, ensuring maximum freshness for our customers.

    ORIGIN:  COLOMBIA

    FARM:  LAS FLORES

    REGION:  HUILA, ACEVEDO

    ALTITUDE:  1750 MSL

    FARM AREA:   16 ½HECTARES

    THE PROCESS

    • STEP 1. THE CHERRIES ARE HAND PICKED (90% RIPE / 10% UNRIPE) OPTIMAL RIPENESS STARTS AT  20°BRIX ONWARDS
    • STEP 2. THE CHERRIES ARE PUT IN SEALED PLASTIC BAGS (ANOXIC PROCESS), FOR 60 HR APPROX AT AN AVERAGE INSIDE TEMPERATURE OF  20°C.
    • STEP 3. THE COFFEE IS THEN PULPED AND LEFT TO OXIDATE FOR 3-4 HOURS.
    • STEP 4. THE BEANS ARE THEN PUT BACK IN SEALED PLASTIC BAGS FOR 60 HOURS TO UNDERGO THE SECOND ANOXIC PROCESS.
    • STEP 4.  THE BEANS ARE THEN WASHED  WITH A LITTLE HOT WATER WHILE QUICKLY STIRRING THE COFFEE TO REMOVE THE REMAINING MUCILAGE.
    • STEP 5. THE BEANS ARE PUT IN DRY IN A CASA ELBA FOR 12-15 DAYS, WHILST TURNING THE BEANS EVERY 2 HOURS.