Jhoan Vergara Java

Producer info:

This coffee was produced by Jhoan Vergara at his farm Las Flores in Huila. Jhoan comes from a coffee producing family who began growing coffee in 1990. He now manages the farm with the assistance of his family.

Variety Info:

The Java variety is a selection from Ethiopian Landrace population called Abysinia. As indicated by the name, the variety was introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century.It was originally thought to be a Typica selection. In the mid-20th century, it was brought to Cameroon by a local farmer , which acquired the seeds in Java. In Cameroon, it was observed that it was partially tolerant to coffee berry disease (CBD), a prevalent problem for coffee growers in Africa, and well adapted for smallholder growers using few inputs.

Process Info

1. Hand picking of the ripest cherries (22 brix degrees and above).

2. The cherries are left to oxidate in cherry for about 36 hours in open bags.

3. The cherries are selected by density by putting them in water and removing the ones that float. This also helps cool the inside temperature of the cherries before the next step.

4. The coffee is pulped and packed in sealed plastic bags calibrated at 50 kg each to undergo an anaerobic process for 60 hours.

5. The beans are washed with water at 40 degrees and then cooled with cold water to stop the fermentation (thermal shock).

6. The beans are put to dry in a casa elba for 12-15 days depending on the weather and the beans are moved 3-4 times a day to make sure that all the beans dry evenly.