Las Flores [Java Anaerobic Washed] Colombia

Las Flores [Java Anaerobic Washed] Colombia

Origin: Huila, Colombia
Producer: Jhoan Vergara
Farm: Las Flores
Process: Anaerobic Washed
Varietal: Java
Altitude: 1,750 masl

Flavour: Lemongrass, Raspberry, Passion Fruits

This Java by Jhoan Vergara comes from Las Flores, a farm that immediately stands out not only for its setting above Pitalito, but for the sense of intention behind every decision made there. It is a place where generational knowledge and progressive thinking meet, and that combination is clearly reflected in the cup.

Jhoan represents a new wave of coffee producers in Huila: deeply connected to family tradition, yet equally committed to innovation in variety selection, processing, and quality control. At Las Flores, that vision is visible everywhere — in the structure of the farm, in the care of the trees, and in the disciplined approach to post-harvest work.

This lot comes from Java trees planted at high elevation, where the variety performs with particular elegance. Known for its floral and refined character, Java can sometimes lean toward delicacy alone. Here, however, the profile is pushed into a more expressive direction, gaining sweetness, energy, and greater tactile presence while retaining definition.

The process begins with the selection of ripe cherries, which are first left to oxidise in whole fruit for 36 hours. After this stage, the cherries are sorted, floated, and depulped, before the coffee is transferred directly into GrainPro bags for a 60-hour anaerobic fermentation. This part of the process is central to the coffee’s character, giving the lot its vivid fruit expression and heightened sweetness.

Before drying, the coffee undergoes a thermal shock treatment in parchment: first immersed in hot water at 60°C for 20 minutes, then rapidly cooled. At Las Flores, this step is used with precision to halt fermentation cleanly and stabilise the profile, helping preserve both clarity and aromatic intensity through drying and transport.

Drying itself is carried out in specialised mechanical dryers, where humidity and water activity are reduced gradually over the course of two days. This controlled finishing stage plays an essential role in the final result, supporting consistency, longevity, and a cup profile that feels polished, articulate, and remarkably well resolved.

In the cup, the coffee opens with elderflower and yellow tropical fruit, followed by a sweetness that feels ripe and refined rather than heavy. There is brightness and lift, but also a clean, composed structure that keeps everything in focus. What makes this lot compelling is not simply its intensity, but the way that intensity is managed — with control, detail, and a strong sense of balance.

That is what drew me to this coffee most: its ability to be expressive without losing shape. It offers florality, sweetness, and a modern process signature, yet remains transparent and precise. My approach in roasting was therefore intentionally restrained, with the aim of preserving its elegance, clarity, and the layered sweetness that make this Java so distinctive.