Pink Borbon Thermal Shock - Jhoan Vergara, Colombia

Description

Jhoan Vergara grew this Pink Bourbon at Finca Las Flores in Acevedo, Huila, at 1,750 meters, and set the process: 36 hours anaerobic in whole cherry, 12 hours of oxidation, then 36 more anaerobic after depulping. A 30-minute soak in 50°C (122°F) water delivers the thermal shock. Dehumidifying machines dry it over 36 hours to 10.3% moisture, and the cup keeps the clarity of a washed coffee.

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: 1,750 m.a.s.l.
Variety: Pink Borbom
Process: Washed Thermal Shock
Fermentation: Controlled Anaerobic Fermentation and Oxidation

Text from Torque Coffee's listing.