ZOOM IN - JHOAN VERGARA RED BOURBON
This coffee was produced in Acevedo, Huila, Colombia at around 1750 metres above sea level. The variety is Bourbon, one of the most historically important Arabica varieties. Bourbon was first discovered on Bourbon Island (now Réunion) and later spread to Brazil in the late 1800s, eventually making its way across much of Latin America.
This lot explores the potential of lactic acid bacteria fermentation to build a creamy and layered cup profile. Lactic fermentations often produce a smooth texture and flavours reminiscent of cultured foods.
How it all went down!
1️⃣ Harvest & Selection
Cherries are picked at optimal ripeness, measuring around 24–26° Brix to ensure high sugar content. After harvest the cherries are disinfected, floated to remove defects, and carefully sorted to keep only the best fruit.
2️⃣ Oxidation (48 Hours)
The cherries rest in open plastic drums for around 48 hours at room temperature. This oxidation stage helps initiate microbial activity and begin building sweetness and complexity.
3️⃣ Quenching
A thermal shock step follows, where the cherries are exposed to water at around 50°C for several minutes. This treatment prepares the cherries for the next fermentation stage and helps regulate microbial activity.
4️⃣ Fermentation Stage 1 - Anaerobic (80 hours)
The cherries are sealed in plastic drums and undergo anaerobic fermentation for around 80 hours.
5️⃣ Fermentation Stage 2 - Anaerobic Lactic Fermentation (36 hours)
They are then submerged at approximately 35°C for a further 36 hours while microorganisms reproduced from the same variety are introduced to guide the fermentation and amplify the coffee’s flavour profile.
6️⃣ Precision Drying
Drying takes place in a hermetically sealed stainless steel dehumidifier until the coffee reaches roughly 18% moisture. After a short resting period, the coffee is dried again to a final moisture level of around 11.5% with very low water activity. The coffee then stabilises for at least two weeks before further preparation.
