This coffee is the result of legacy, precision, and bold experimentation.
Grown at 1750 meters above sea level in Acevedo, Huila, this Bourbon Sidra Natural was cultivated by Jhoan Vergara on his family’s farm, Finca Las Flores - a name that has become synonymous with some of Colombia’s most exciting and expressive coffees.
Bourbon Sidra (or Sidra Bourbon) is a hybrid thought to originate in Ecuador - believed to be a cross between Red Bourbon and Typica. It’s highly prized for its elegant florality, bright acidity, and syrupy sweetness, and demands both ideal altitude and careful handling. In the hands of a producer like Jhoan, Sidra shines in all its vibrant, expressive glory.
Finca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure with just 2 hectares dedicated to coffee. It has since grown into a 16-hectare farm managed by their sons, with Jhoan at the forefront of variety experimentation, quality control, and fermentation innovation. The family’s journey into specialty coffee began when Nubia earned 16th place in the Cup of Excellence in 2006, a moment that shifted the farm’s future forever.
Today, Jhoan and his brothers represent the second generation of Vergara producers who are not only preserving tradition but pushing boundaries - varietal by varietal, fermentation by fermentation.
This Bourbon Sidra underwent a meticulously layered fermentation process that speaks to Jhoan’s signature style:
• 12-hour cherry oxidation
• Followed by 48 hours of submerged fermentation
• Finished with thermal shock at 50°C, and a final 24-hour cherry oxidation
The drying was equally meticulous: an initial 24 hours in mechanical drying was followed by 15 days in a parabolic dryer to stabilize and develop the coffee’s profile. Final moisture content: 10.4%, ensuring excellent preservation and cup integrity.
The result? A vibrant, complex, and layered cup that reflects the variety’s unique character and the precision behind its processing.
