Jhoan & Diego Vergara - Gesha, Anaerobic Washed

KIYALO – Citrus fruit flavours with notes of orchard fruits and floral teas

• Variety: Gesha
• Altitude: 1750 mamsl 
• Region: Acevedo
• Producer: Jhoan & Diego Vergara brothers
• Farm: Finca Las Flores
• Process: Anaerobic Washed 
• Notes: Lychee, Green grape, Wildflower honey

About Vergara Brothers

At Finca Las Flores, brothers Diego and Jhoan Vergara continue their family’s coffee legacy with a modern approach to quality. After studying coffee production at SENA, Jhoan returned to the farm with a focus on refining quality through precise fermentation and innovative processing methods, including controlled thermal shock. Working closely together, Diego leads harvesting, processing, drying, and quality control, helping shape coffees with clarity, consistency, and expressive character. Together, they have established Las Flores as one of Colombia’s most respected specialty producers, offering meticulously crafted lots that balance technical innovation with deep generational knowledge.

Finca Las Flores

Located in Acevedo, Huila, Finca Las Flores spans 16 hectares of carefully managed coffee cultivation. Jhoan and Diego Vergara oversee the farm’s daily operations, continuously refining fermentation and highlighting rare varieties. Through disciplined processing and ongoing innovation, they produce expressive, competition-level coffees that reflect the evolving potential of Colombian specialty coffee.

Processing Details

Grown in the highlands of Acevedo, Gesha by Peñas Blancas, Diego and Jhoan’s processing facility, expresses the clarity and elegance found in some of Colombia’s most celebrated coffees. Cultivated in temperatures ranging from 17 to 24°C, this Gesha develops in an environment that supports slow cherry maturation and remarkable aromatic complexity. Its name, Opal, reflects rarity and brilliance, fitting for a cup profile defined by luminosity and refined structure.

Processing begins with careful cherry selection. The harvest is floated to remove defects, then washed in a 5% alcohol solution to remove impurities. This is followed by a controlled 12-hour fermentation in sealed plastic bags, then 24 hours of oxidation in tanks. After depulping, the coffee undergoes a 48-hour anaerobic fermentation with mucilage intact, building depth, precision, and layered aromatics.

Fermentation is stopped through a deliberate thermal shock. The coffee is exposed to 50°C water to open the pores of the beans, then rapidly cooled. This hot-and-cold sequence helps preserve the volatile aromatic compounds formed during fermentation, maintaining clarity and vibrancy.

Drying takes place in a hermetically sealed stainless steel dehumidifier using Pristine Precision Drying, a 36–40 hour process that brings the coffee to an exact 11% moisture content. A final one-week stabilization period allows the profile to settle, supporting consistency and preserving the coffee’s distinctive brilliance for roasters seeking precision and expressive character.