{"product_id":"jhoan-vergara-red-bourbon-creamy-cultured-brilliance","title":"Jhoan Vergara – Las Flores – Red Bourbon Creamy Cultured Brilliance","description":"\u003cp data-start=\"1756\" data-end=\"1793\" class=\"PDq2pG_selectionAnchorContainer\"\u003eLight roast. Reserve limited release.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1795\" data-end=\"1958\"\u003eSilky, fruit-driven, and indulgently creamy, this Red Bourbon natural from Jhoan Vergara’s Las Flores delivers a layered cup with notes of strawberry candy, pomegranate juice, and banana.\u003c\/p\u003e\n\u003cp data-start=\"1960\" data-end=\"2238\"\u003eKnown by the producer as\u003cstrong\u003e \u003c\/strong\u003eCreamy Cultured Brilliance, this coffee combines LAB fermentation, controlled oxidation, anaerobic fermentation, and thermal shock. The resulting cup brings together banana and berry sweetness with a creamy finish reminiscent of chocolate ice cream.\u003c\/p\u003e\n\u003cp data-start=\"2240\" data-end=\"2619\"\u003e\u003cstrong data-start=\"2240\" data-end=\"2253\"\u003eProducer:\u003c\/strong\u003e Jhoan Vergara – Las Flores\u003cbr data-start=\"2280\" data-end=\"2283\"\u003e\u003cstrong data-start=\"2283\" data-end=\"2294\"\u003eOrigin:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-start=\"2319\" data-end=\"2322\"\u003e\u003cstrong data-start=\"2322\" data-end=\"2336\"\u003eElevation:\u003c\/strong\u003e 1,750 MASL\u003cbr data-start=\"2347\" data-end=\"2350\"\u003e\u003cstrong data-start=\"2350\" data-end=\"2362\"\u003eVariety:\u003c\/strong\u003e Red Bourbon\u003cbr data-start=\"2374\" data-end=\"2377\"\u003e\u003cstrong data-start=\"2377\" data-end=\"2389\"\u003eProcess:\u003c\/strong\u003e Creamy Cultured Brilliance Natural • LAB Fermentation • Thermal Shock\u003cbr data-start=\"2459\" data-end=\"2462\"\u003e\u003cstrong data-start=\"2462\" data-end=\"2480\"\u003eTasting Notes:\u003c\/strong\u003e Strawberry Candy, Pomegranate Juice, Banana\u003cbr data-start=\"2517\" data-end=\"2520\"\u003e\u003cstrong data-start=\"2520\" data-end=\"2536\"\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr data-start=\"2542\" data-end=\"2545\"\u003e\u003cstrong data-start=\"2545\" data-end=\"2562\"\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr data-start=\"2577\" data-end=\"2580\"\u003e\u003cstrong data-start=\"2580\" data-end=\"2593\"\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch3 data-section-id=\"e7yitb\" data-start=\"2621\" data-end=\"2641\"\u003eProducer \u0026amp; Origin\u003c\/h3\u003e\n\u003cp data-start=\"2643\" data-end=\"2868\"\u003eJhoan Vergara comes from a multigenerational coffee-producing family in Colombia. His early interest in quality and processing led him to study coffee production as a teenager and eventually take a leading role at Las Flores.\u003c\/p\u003e\n\u003cp data-start=\"2870\" data-end=\"3151\"\u003eLocated in Acevedo, Huila, Las Flores has become known for combining careful cultivation with highly controlled post-harvest experimentation. Jhoan’s work explores how fermentation, temperature, and drying can shape texture and flavor while preserving the identity of each variety.\u003c\/p\u003e\n\u003cp data-start=\"3153\" data-end=\"3325\"\u003eThis Red Bourbon was grown at approximately 1,750 meters above sea level, where Huila’s elevation and climate support slow cherry maturation and complex flavor development.\u003c\/p\u003e\n\u003ch3 data-section-id=\"z341gu\" data-start=\"3327\" data-end=\"3340\"\u003eProcessing\u003c\/h3\u003e\n\u003cp data-start=\"3342\" data-end=\"3468\"\u003eCherries are picked at peak ripeness at approximately \u003cstrong data-start=\"3396\" data-end=\"3408\"\u003e20° Brix\u003c\/strong\u003e and sanitized with a 5% alcohol solution before processing.\u003c\/p\u003e\n\u003cp data-start=\"3470\" data-end=\"3496\"\u003eThe coffee then undergoes:\u003c\/p\u003e\n\u003cul data-start=\"3498\" data-end=\"3739\"\u003e\n\u003cli data-section-id=\"1vuqcqj\" data-start=\"3498\" data-end=\"3554\"\u003e60 hours of controlled oxidation with must circulation\u003c\/li\u003e\n\u003cli data-section-id=\"hvpgno\" data-start=\"3555\" data-end=\"3596\"\u003eA 30-minute thermal-shock stage at 50°C\u003c\/li\u003e\n\u003cli data-section-id=\"1852js0\" data-start=\"3597\" data-end=\"3656\"\u003e80 hours of anaerobic fermentation in sealed plastic bags\u003c\/li\u003e\n\u003cli data-section-id=\"1dl6qby\" data-start=\"3657\" data-end=\"3690\"\u003eA final 72-hour oxidation stage\u003c\/li\u003e\n\u003cli data-section-id=\"1v09qzt\" data-start=\"3691\" data-end=\"3739\"\u003e70 hours of controlled drying in dehumidifiers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3741\" data-end=\"3952\"\u003eThe producer describes this as an LAB, or lactic acid bacteria, fermentation profile. This processing approach is designed to create a smooth, creamy texture with cultured complexity and layered fruit sweetness.\u003c\/p\u003e\n\u003ch3 data-section-id=\"fokcyg\" data-start=\"3954\" data-end=\"3989\"\u003eAbout Creamy Cultured Brilliance\u003c\/h3\u003e\n\u003cp data-start=\"3991\" data-end=\"4138\"\u003eCreamy Cultured Brilliance is Jhoan Vergara’s name for a fermentation profile focused on texture, depth, and flavors reminiscent of cultured foods.\u003c\/p\u003e\n\u003cp data-start=\"4140\" data-end=\"4377\"\u003eThe process can produce yogurt-like creaminess alongside baked fruit, jam, watermelon, and strawberry character. In this particular Red Bourbon lot, that profile presents as banana, berries, candy-like sweetness, and chocolate ice cream.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1qhy8eq\" data-start=\"4379\" data-end=\"4399\"\u003eAbout Red Bourbon\u003c\/h3\u003e\n\u003cp data-start=\"4401\" data-end=\"4553\"\u003eBourbon is one of the most historically and genetically important Arabica varieties, recognized for excellent cup quality when grown at high elevations.\u003c\/p\u003e\n\u003cp data-start=\"4555\" data-end=\"4825\"\u003eThe variety traveled from Yemen to Bourbon Island, now Réunion, in the early 1700s. It was introduced to Brazil around 1860 and subsequently spread throughout South and Central America.\u003c\/p\u003e\n\u003ch3\u003eRecommended V60 Brew Guide\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"4858\" data-end=\"5002\"\u003e\u003cstrong data-start=\"4858\" data-end=\"4867\"\u003eDose:\u003c\/strong\u003e 27g, medium grind\u003cbr data-start=\"4885\" data-end=\"4888\"\u003e\u003cstrong data-start=\"4888\" data-end=\"4898\"\u003eWater:\u003c\/strong\u003e 405g at 208°F\u003cbr data-start=\"4912\" data-end=\"4915\"\u003e\u003cstrong data-start=\"4915\" data-end=\"4925\"\u003eRatio:\u003c\/strong\u003e 15:1\u003cbr data-start=\"4930\" data-end=\"4933\"\u003e\u003cstrong data-start=\"4933\" data-end=\"4943\"\u003ePours:\u003c\/strong\u003e 100g → 100g → 100g → 105g\u003cbr data-start=\"4969\" data-end=\"4972\"\u003e\u003cstrong data-start=\"4972\" data-end=\"4992\"\u003eTotal Brew Time:\u003c\/strong\u003e 3:30–4:00\u003c\/p\u003e\n\u003cp data-start=\"5004\" data-end=\"5065\"\u003eGrind coarser to shorten the brew time or finer to extend it.\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48811312021736,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/redb.jpg?v=1785188988","url":"https:\/\/www.kafiex.com\/products\/jhoan-vergara-red-bourbon-creamy-cultured-brilliance","provider":"Kafiex Roasters","version":"1.0","type":"link"}