Jhoan Vergara and Adrian Lasso- Producer Spotlights!

This coffee is from El Diviso, a farm Santiago visited in the fall of 2023. Santiago originally connected with Nestor Lasso of El Diviso and recently use his coffee in competition. This yellow bourbon coffee was actually processed by Nestor’s brother Adrian! Santiago selected coffee from El Diviso to compete with this year because of their precision of processing and quality coming out of the farm. 

Adrian Lasso has taken over the processing at El Diviso. He has learned a lot of different skills from his brother, Nestor. Now as a team they are producing many different lots at El Diviso. 

This is a washed coffee with very specific processing to enhance some natural flavours. It has been anaerobically fermented in bags for 36 hours. Before pulping, it is oxidized for 12 hours.

Even though this is not a competition lot, this is a very high scoring coffee which means it has lots of complexity while still being approachable.

Process: Natural

Varietal: Pink Bourbon

Tastes Like: Blackberry, Jasmine, Dark Chocolate

This coffee comes from Finca Los Flores which is run by Jhoan and his family. They are very dedicated producers and are always trying to be innovative with the way they produce coffees. They are young producers and we have developed a good working relationship with them. Jhoan Vergara puts an immense amount of effort and care into his coffee. In fact, his farm is one of the most impressive coffee farms Santiago has visited. Additionally, one of our store managers, Kat recently used one of Johan’s coffees for competition!

This is a premium natural lot that has a very unique flavour profile. We are very excited to have Jhoan's coffee again. We last released Jhoan’s coffee as part of our Apothecary Collection and it was a crowd favourite. 

This coffee is naturally processed. It was fermented anaerobically in bags for 60 hours , then had 80 hours of submerged fermentation with mosto recirculating. This means the by-product from the fermentation is being recirculated around the cherries constantly to have an even fermentation process.