Produced by Jhoan Vergara in Acevedo, Huila, Colombia, this Red Bourbon competition lot showcases an innovative fermentation approach designed to highlight texture and layered complexity. Grown at approximately 1,750 meters above sea level in the cool, stable climate of southern Huila, the coffee benefits from slow cherry maturation and high sugar development.

The process combines controlled oxidation, thermal shock, and extended anaerobic fermentation with cultured lactic acid bacteria and yeast. After fermentation, the coffee undergoes precision-controlled drying in sealed stainless-steel dehumidification systems to preserve clarity and structure while enhancing a distinctly creamy mouthfeel.

In the cup, expect deep fruit sweetness with notes of black cherry and plum jam, supported by a smooth, lingering creaminess through the finish.

Country / Colombia 

Producer / Jhoan Vergara

Location /  Acevedo-Huila

Process / Anaerobic Natural 

Variety / Red Bourbon 

Altitude / 1,750 masl