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Jhoan Vergara produces this lot at Finca Las Flores in Acevedo, Huila, Colombia. The farm, situated at 1,750 meters above sea level, is known for its innovative approach to processing and variety selection. The Java variety originates from Ethiopia, and later spread to Java in Indonesia. It is long and elegantly shaped and known for its floral, herbal and elegant flavour profile.
Cherries are carefully selected and sorted by density. Processing starts with 24 hours of oxidation, followed by 60 hours of anaerobic fermentation and 36 hours submerged at 30-32°C with microorganisms from the same variety.
Fermentation is halted with hot water quenching (50°C) to stabilize the profile. The coffee is then dried in a sealed dehumidifier to 18% moisture.
Next, the Java Simultaneous Depulping method is applied. Semi-dried natural cherries are combined with fresh washed cherries and depulped together. A final 40-hour fermentation follows before a slow, controlled drying process brings the coffee to an optimal 11.5% moisture.
Expect a very complex and flavourdense cup with a medium intense candy-like sweetness, a medium plus acidity like sour cherries and flavours like Candied Banana, Ripe Mango, and a pleasant herbal undertone.
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At Blommers, every step of the journey matters. From sourcing to roasting, we focus on precision to bring out the unique qualities of each coffee. We work closely with farmers, ensuring sustainable practices that result in outstanding flavours.
Our range of tools and equipment, from grinders to brewers, is carefully selected to enhance your brewing experience. In our development room, we continuously test and refine our roast profiles and evaluate the equipment we offer. This hands-on approach allows us to provide expert service and support, helping you achieve the perfect cup.