Accueil Virgo - Colombia Jhoan Vergara Anaerobic Bourbon Rose and Thermal Shock
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THE EXPLORATIONS

Virgo - Colombia Jhoan Vergara Anaerobic Bourbon Rose and Thermal Shock

Virgo - Colombia Jhoan Vergara Anaerobic Bourbon Rose and Thermal Shock

€19,00
€19,00
€126,67 kg
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It's actually a decaffeinated coffee, but we didn't want to mention it in the title because it's an exceptional coffee above all else. It just happens to be caffeine-free.

Weight
Style
Grinding

Virgo

Also known as the Virgin, it is one of the largest constellations in the sky, visible from both hemispheres. It is easily spotted thanks to Spica, its main star.

                                                                                          

  • Country : Colombia
  • Region : Huila
  • Municipality : Acevedo
  • Farm / washing station : Las Flores 
  • Producer : Jhoan Vergara

                                                                                          

  • Varieties : Pink Bourbon
  • Processing methods : Washed, double anaerobic, thermal shock and decaffeination (sugar cane).
  • Altitude : 1,750m
  • Harvest period : October - December 2025

                                                                                          

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 90°C
  • Grind: very coarse
  • Number of pours: 3
  • Brew time: < 2min30

Tip:Wait 3 to 4 weeks for degassing after roasting before consuming this coffee as a filter brew. The aromatic peak is estimated at 1 month after roasting.

Nm - Terroir

Colombian coffee is first and foremost a mountain coffee. It grows on the slopes of the Andes mountain range, in an equatorial climate tempered by altitude. The alternation between sun, regular rainfall, and cool nights slows down the maturation of the cherries, which allows for a high aromatic concentration. The soils are often volcanic or alluvial, rich in minerals, and the farms are mostly small, which reinforces the link between coffee, soil, and microclimate.

The Huilaterroir is particularly distinctive. Located in southern Colombia, it benefits from both Andean and Amazonian influences, with young and very fertile soilsoriginating from the Nevado del Huila massif. The high altitudes, steep slopes, and temperature differences between day and night indicate slow and homogeneous maturation. These conditions give rise to coffees that are very expressive of the soil, with a clear acidity, great aromatic clarity, and a sensation of mineral freshness.

Acevedois a municipality in southern Huila, often referred to as the Capital Cafetera Especial de Colombia(Specialty Coffee Capital of Colombia), a local recognition that reflects the density and quality of its production. Acevedo is one of those territories in Huila that are still not very commercially exposed, where producers who have chosen specialty coffee have been able to develop their practices without the pressure of a volume market.


At 1,750 metersof altitude, Finca Las Floresfully takes advantage of these conditions. The particularly cool nights lengthen the maturation of the cherries, concentrating sugars and organic acids. The deep, well-drained, and organic matter-rich soils support demanding varieties like pink bourbon without requiring intensive inputs.

Nm - Producer

Jhoan Vergaradid not choose coffee by default. He grew up on Finca Las Flores, founded in 1990 by his parents, Edilberto Vergara and Nubia Ayure, on 2 hectares planted with the rigor of those who build something sustainable. In 2006, Jhoan's mother, Nubia, placed the farm 16th in the Cup of Excellence, a signal that definitively oriented the family towards quality.
Jhoan then studied at Sena, advanced agricultural training, where he deepened his knowledge of fermentation sciences and post-harvest processing. He returned to the farm with new varieties — Java, Pink Bourbon, Maracaturra, Tabi, Bourbon Sidra — and a methodical approach to experimentation.
In 2019, he won 1st place in the Master of Coffeewith his Pink Bourbon, against 162 competitors. This victory put Finca Las Flores on the global specialty coffee map. Today, the farm covers 16 hectares and continues to experiment, including in areas as unexplored as high-quality decaffeination.

Nf - Varieties

Le Bourbon Rose est l'une des variétés les plus recherchées du café de spécialité actuel. Son origine fait encore débat : longtemps considéré comme une mutation du Bourbon rouge ou jaune, des analyses génétiques récentes suggèrent une ascendance éthiopienne, ce qui expliquerait son profil aromatique singulier : fruité, floral, complexe, avec une acidité vive et une longueur en bouche distinctive.
Il doit son nom à la couleur rose de ses cerises à maturité, à mi-chemin entre le rouge et le jaune. Sa culture est exigeante : sensible aux maladies, productivité modérée, maturation hétérogène qui impose des passages de récolte sélectifs. C'est précisément cette difficulté qui en fait un marqueur de qualité — on ne cultive pas le Bourbon Rose par facilité.

Nm - Treatment process

When we talk about coffee processing methods, we're referring to post-production: after the coffee cherries have been picked, the cooperative has a choice – to leave the cherry pulp or remove it before drying.

This particular coffee is a washedcoffee, but it involves many other processes.

The whole cherries first undergo a first anaerobic fermentationfor 36 hours, then are exposed to air for oxidationfor 12 hours. After that, the cherries are de-pulped (hence the washed classification), to undergo a second anaerobic fermentationfor 36 hours.

Then, decaffeinationtakes place using the "Sugar cane" process. The green coffee is first steam-treated to open the bean's pores. It is then immersed in a solution of water and ethyl acetate, a compound naturally present in fruits and wines, here produced by fermentation of Colombian sugarcane. The ethyl acetate binds to caffeine molecules and selectively extracts them, without altering the aromatic compounds. The whole process is completed by a thermal shockof 30 minutes at 50°C, followed by drying in a dehumidifier for 36 hours until 11% humidity.
The result: a coffee decaffeinated by over 97% of its caffeine, with intact fermentation profiles.