Jhoan Vergara Las Flores - Mosto Thermal Shock Washed Gesha - Colombia

Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: passion fruit, grape hi-chew, rose, pineapple

Origin Details

Region: Huila, Colombia
Elevation: 1780 masl
Producer: Jhoan Vergara, Las Flores
Process: Mosto Thermal Shock Washed
Variety: Gesha

ABOUT THIS COFFEE AND PRODUCER

From Ally Coffee:

Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, originally from Cundinamarca and children of coffee growers who passed on their passion for farming, particularly coffee. The farm covers 16 hectares, of which only 2 were initially planted with coffee. By 1998, the entire property was under cultivation, following the traditional cycle of growth, harvesting, washing, drying, and selling. In 2006, Nubia entered the Cup of Excellence and placed 30th, marking the family’s first step into the world of specialty coffee. Her passing left a legacy and a mission for her five children: to explore coffee more deeply, from its cultivation to its destination in the cup. Driven by curiosity, her son Jhoan Vergara Ayure—today the farm’s lead cupper, process designer, and commercial representative—studied at SENA to strengthen his technical and practical knowledge in coffee production. This led to the introduction of new varieties and the creation of cup profiles aligned with the farm’s terroir.

This Geisha lot began with the careful handpicking of ripe cherries, selected within a Brix range of 22–26. The cherries were first disinfected and floated in cold water to remove impurities and low-density fruit. The process continued with 12 hours of oxidation in cherry, followed by 24 hours of submerged fermentation using the must from a previous fermentation. After this stage, the coffee was depulped and underwent a 60-hour anaerobic fermentation. Once fermentation was complete, the beans were subjected to a thermal shock at 50°C for 30 minutes before drying. The drying phase was carried out mechanically using a dehumidifying machine for 36 hours until the coffee reached its ideal moisture content.

WHY WE SELECTED THIS COFFEE

We’re excited to share a fun, process-forward masterpiece from Jhoan Vergara Ayure. This lot is highly expressive and tropical, but what sets it apart is the precision and quality behind the process. It brings all the punch you expect from a thermal-shock coffee, while still landing cleaner, more structured, and beautifully controlled.

Built on a washed Gesha base, the coffee has layers of complexity that hold up exceptionally well as it cools. In the cup, it opens with passionfruit and grape Hi-Chew candy, wrapped in a creamy texture that is vibrant and silky. A perfumed rose finish adds elegance and complexity.

As it cools, it transforms into a clear, juicy pineapple note that’s seriously fun to experience and sets it apart from a typical thermal shock coffee.

This is a lively, expressive coffee meant to be enjoyed and shared. We can’t wait for you to try it.