This is not your everyday Java. Cultivated on the steep, fertile slopes of Acevedo, Huila at 1750 meters above sea level, this lot is the result of meticulous craftsmanship, scientific precision, and deep-rooted family heritage. Grown and processed by Jhoan Vergara at Finca Las Flores, this coffee expresses a rare clarity and vibrancy that elevates the Java variety to new heights.
Jhoan’s washed Java is anything but traditional. His approach integrates controlled fermentation and thermal precision to unlock maximum flavor expression without losing balance:
• Cherry oxidation for 24 hours to kick-start enzymatic activity and create a deeper sugar profile.
• Followed by pulping and a 60-hour fermentation in cherry, encouraging complex microbial interactions.
• Then comes the thermal shock wash - a 55°C rinse that tightens up the profile, lifting bright acids while maintaining clarity.
• Finally, the coffee is dried slowly in dehumidifying machines for 50 hours, ensuring stability and consistency.
Jhoan Vergara is part of a new generation of Colombian coffee producers blending tradition with experimentation. Raised at Finca Las Flores alongside four siblings, Jhoan grew up immersed in coffee but chose to dive deeper - studying agronomy, microbiology, and fermentation through SENA and hands-on farm work.
With his brothers Carlos and Diego, he transformed Las Flores from a classic coffee farm into a micro-lot innovation lab, where each variety and process is fine-tuned for flavor and transparency. Jhoan leads the experimental side - designing fermentation protocols, mapping flavor outcomes, and introducing varieties like Java, Pink Bourbon, and Sidra to their high-altitude plots.
His career-defining moment came in 2019, when he won first place in the Master of Coffee competition with his Pink Bourbon, later securing international recognition for the farm during an auction in South Korea. Today, he continues to challenge expectations of Colombian coffee - one experimental lot at a time.
