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Jhoan Vergara Colombia

Jhoan Vergara Colombia

$25.50 USD
$25.50 USD
Sale Sold out
Shipping calculated at checkout.
Size
  • We roast and fulfill orders Tuesday and Thursday
  • Free local pickup availiable on Wednesdays at Buckman Coffee Factory in SE Porltand


JAMMY, TROPICAL, DYNAMIC.

Farm: Las Flores
Location: Huila, Colombia
Elevation: 1650 meters
Variety: Pink Bourbon
Process: Washed, Thermal Shock


Jhoan’s family migrated from Cundinamarca to Huila in the early 90s, following an uncle who had found success growing coffee in the region. Although Huila was new to them, coffee farming was a family tradition passed down from Jhoan’s grandparents. Starting with just 2 hectares of coffee, the family eventually expanded to 15 hectares and 90,000 trees, primarily Caturra. For the first fifteen years, they focused on the commodity market. However, after Jhoan’s mother entered the Cup of Excellence in the early 2000s, the family shifted their focus toward quality.

At 15, Jhoan left high school to dedicate himself to the farm. Curious about the global coffee supply chain, he enrolled in the Servicio Nacional de Aprendizaje (SENA) to study agronomy, cupping, and roasting. Following a devastating coffee leaf rust (roya) outbreak in 2008, the Vergara family renovated their farm with rust-resistant, high-yielding varieties known for quality, including Tabi, Pink Bourbon, Gesha, Caturra Chiroso, Maracaturra, and Red Bourbon.

Jhoan prioritizes consistency and the ability to replicate specific cup profiles. He collaborates with a microbiology lab in Pitalito to isolate and reproduce microorganisms from coffee cherries, which he then reintroduces to the coffee mass to ensure efficient fermentation.

Jhoan attributes the distinctive floral notes of his Pink Bourbon to a three-stage process:

1. Oxidation: Cherries are placed in open-weave bags for 24–48 hours, allowing the mass to heat up.
2. Controlled Fermentation: After floating the cherries to homogenize temperature, the coffee is de-pulped and placed in sealed plastic bags with the introduced microorganisms.
3. Thermal Shock: The coffee is washed with hot water. Jhoan explains that this "thermal shock" opens the pores of the beans, intensifying the sweet and acidic notes.

Finally, the coffee is dried using a dehumidifying machine managed by Adrian and Nestor Lasso in Bruselas, Huila.
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Shipping policy.

We roast all orders on Tuesday and Thursday. Orders placed after 4:30am PST on Tuesday or Thursday will be shipped on the following roast day.

Please select a secure delivery address to send your coffee. All packages are shipped with insurance; however, this does not cover packages that have gone missing after they are marked as delivered by the carrier. Pastime Coffee is not responsible for packages that are lost or stolen.

Please email orders@pastime.coffee for any additional questions or concerns.

Roasting style.

All of our single-origin coffees are roasted as lightly as possible while ensuring full flavor development, clarity, and highlighting terroir.

Our blends, 4:30am and Sure Thing offer a variety of roasting styles and are engineered for consistency and reliability. Please visit those products for more information on those specific roasting styles.

Please note that our coffee should be rested for at least 7 days after roasting to achieve optimal results.

Can you grind my coffee for me?

Yes! All orders are shipped whole bean by default. If you need us to grind your order, please let us know in the notes section at checkout. Don't forget to also add your brew method so we get the grind size correct.