Jhoan Vergara

Description

BomBón is a Double Anaerobic processed coffee that undergoes two different anaerobic processing steps. First whole coffee cherries are processed in stainless steel tanks anaerobically for 72 hours, followed by depulping and a second longer anaerobic processing. Finally they use large dehumidifiers to perfectly dry the coffee preserving all of the aromatics and volatile compounds.

Plus Profile: Extended Development for Syrupy Body

Our Plus profile extends the Maillard phase to deepen caramelization without pushing into darker roast territory, building syrupy sweetness and heavier body while preserving the bright, complex flavors Torque is known for. The result is a more viscous mouthfeel with amplified brown sugar and stone fruit notes—still a light roast, just with more tactile richness.

Producer:

Nestor Lasso and Jhoan Vergara looked at post-harvest processing in Acevedo, Huila and decided the small farmers around them were getting left behind on equipment they'd never afford alone. So they built a shared hub instead, and now every farmer who brings coffee through Peñas Blancas gets the same fermentation precision as anyone with money to burn. That's not charity, that's two guys deciding the tools shouldn't be the thing standing between a farmer and a great cup.

Place:

Colombia gets called the unfair origin because it genuinely has no business being this good at everything. Huila, Antioquia, Nariño, Tolima, 1,200 to 2,200 meters, harvesting nearly year-round. Some producers are running fermentation experiments that sound made up until you taste them. Others are quietly turning out microlots so clean and juicy they don't need any experiment at all. Both are Colombia.

Processing Center: Peñas Blancas Coffee Processing Center
Location: Acevedo, Huila, Colombia
Altitude: 1,600 - 1,900 m.a.s.l.
Variety: Caturra
Process: Double Anaerobic Process

Text from Torque Coffee's listing.