Coffee Description
This unique lot from Finca Las Flores is a Bourbon Aji varietal that Jhoan fermented in-cherry for 12 hours and followed with a thermal shock of a brief heating to 50 celsius and then rapid cooling. The cherries were then pulped and fermentation continued for another 80 hours.
A thermal shock briefly opens up the “pores” of the coffee bean and allows aromatic compounds produced by the fermentation to penetrate into the bean, and then quickly closes the pores to lock the aromatics in and extend the shelf life of the coffee.
The result is an intensely fruity, uniques, and uniform cup. Penstock cuppers are tasting peach rosé, white tea, kiwi, and guava candy.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Bourbon Ají
Process
Experimental
Elevation
1600 masl
Region
Huila
About Jhoan Vergara of Colombia
Jhoan and two of his siblings inherited Finca Las Flores from their parents, who after participating in the Cup of Excellence were encouraged to pursue growing and processing specialty coffee. Jhoan’s two siblings specialize in growing, and cultivation, while he focuses on processing.
Huila, Colombia
- Links
- Web
- Location
- Highland Park, NJ
Penstock Coffee Roasters
We source as much of our coffee as direct as possible. Currently, farm direct coffee accounts for all our Central and most of our South American coffees or about 85% of the coffee we roast. Direct for us means we select the lot and we determine the price, quantity, and quality of the lot directly with the farm or mill owner. For the other 15%, we rely on certified coffee (Organic, Fair Trade, Bird Friendly, Rainforest Alliance, etc.) which guarantees a minimum wage and minimum sustainability, or we purchase stellar cupping lots, i.e., game changing coffee in terms of taste, from mills who are innovative in processing, or from growers whom we intend or hope to purchase directly.
