Infernal Cleansing

The coffee comes from Colombia,from the Acevedo area in the Huilaregion, and is produced by Jhoan Vergara of the Las Flores farm . Jhoan is one of the most progressive producers in Colombia today, and this lot reflects that in its flavor. Jhoan grew up in a coffee-growing family that has been active in the region since 1990, but he doesn’t just run his farm in the traditional sense. On the contrary, he is developing it as a place where varieties, fermentation, microbiology, and drying are handled with great precision. This specific lot consists of the Java variety and grows at an altitude of 1,750 to 1,900 meters, which provides excellent conditions for slow ripening and the development of a complex flavor profile.

Processing is carried out using the Thermal Shock Natural method , a natural process emphasizing highly controlled fermentation management and the preservation of varietal identity. The cherries are harvested at ideal ripeness and then undergo a controlled process aimed at enhancing the purity of expression, structure, and precision. The text also mentions calibrated oxidation, anaerobic intervals, and mechanical drying in a closed environment, which clearly demonstrates that this is not a natural coffee based on chance, but on a very consciously managed post-harvest process. The result in the cup is a clearly defined fruitiness, a candy-like sweetness, and a very clean finish without any distracting noise.

Infernal Cleansing, roasted by Dayglow, showcases the Huila region of Colombia through producer Jhoan Vergara's work at Las Flores farm. This lot employs a Thermal Shock Natural processing method—a technique designed to enhance fruit expression while maintaining clarity. The Java varietal, grown at 1750–1900 meters, contributes structure to the cup. Dayglow identifies pronounced fruitiness and candy-like sweetness balanced by a clean finish, suggesting a natural-processed coffee that avoids excessive heaviness. Coffees processed this way tend toward bright, dynamic flavor profiles, inviting exploration with a sensory framework to identify which fruit and candy characteristics resonate in your tasting experience.