Jhoan Vergara - Thermal Shock Java

by Black & White

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, and we feel very honored to have commissioned this particular Java lot in conjunction with Know Where Coffee and Lohas Beans. 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. Rou