Colombia — Jhoan Vergara Chiroso 50g Sample

Colombia — Jhoan Vergara Chiroso

Colombia’s reputation for innovative processing methods and the vibrant flavours they can enhance continues to grow, and this coffee is our latest example of why.

Technically classed as a washed coffee, this lot went through extensive processing:

1 - 16-hour cherry oxidation (exposure to oxygen - similar to a natural or honey process)

2 - 38-hour anaerobic (oxygen-free) fermentation in sealed tanks

3 - 12-hour bean and mucilage oxidation (exposure to oxygen to boost complexity and sweetness)

4 - A 24-hour fermentation with coffee mosto (similar to mosto in the context of wine-making)

5 - A thermal shock wash (hot water first, then cold).

The intention of reintroducing mosto is to enhance the flavour profile with additional complexity, more funky fruit notes and syrupy textures. The result is a cup with notes of sweet baking spices, stewed fruit and a smooth, buttery mouthfeel. Phwoar.

Jhoan Vergara's offering from Colombia showcases a hybrid approach to fermentation—combining traditional washed processing with anaerobic techniques to develop complexity. Assembly Coffee identifies sweet baking spices and stewed fruit as the dominant character, underpinned by a buttery mouthfeel that suggests a full-bodied extraction. This 50g sample size makes it ideal for exploring Vergara's work without a large commitment, perfect for those curious about how controlled fermentation influences a coffee's aromatic and textural profile. The spice-forward, fruit-driven combination is characteristic of coffees where fermentation extends flavor development beyond standard washed methods.