Colombia Las Flores Fermented Natural
In Colombia's Huila region, while many producers were abandoning coffee farming and selling their land due to economic hardship, 24-year-old Jhoan Vergara swam against the current to save his family's three-generation legacy, the Las Flores farm.
After his father's retirement, Jhoan, seeing that traditional high-volume Caturra production had no future, decided to change the farm's fate with high-quality coffee and exotic varieties. Despite his father's initial hesitations, he joined forces with his brothers to cultivate specialty varieties like Pink Bourbon and Java, transforming the farm into a veritable innovation center.
He didn't just focus on good agricultural practices; thanks to his microorganism laboratory, he analyzed fermentation processes with scientific data, achieving unparalleled consistency in the flavor profile.
This visionary approach not only earned him first place in a competition in Korea, where he competed as both a producer and roaster, but also became an inspiration for local producers.
In these lands nourished by the Amazon and Caribbean winds, Jhoan blended traditional farming with science and passion, proving to the world that coffee should be treated as a "fresh product."
In Colombia's Huila region, where many producers are abandoning coffee farming and selling their land due to economic hardship, 24-year-old Jhoan Vergara swam against the current to save his family's three-generation legacy, the Las Flores farm.
After his father's retirement, Jhoan, seeing that traditional high-volume Caturra production had no future, decided to change the fate of the farm with high-quality coffee and exotic varieties. Despite his father's initial hesitations, he joined forces with his brothers and began cultivating specialty varieties such as Pink Bourbon and Java, transforming the farm into a hub of innovation.
Not content with just good agricultural practices, he achieved unparalleled consistency in the flavor profile by analyzing fermentation processes with scientific data thanks to the microorganism laboratory he established.
This visionary approach not only earned him first place in a competition in Korea where he competed as both a producer and roaster, but also became an inspiration for local producers.
In these lands nourished by the Amazon and Caribbean winds, Jhoan blended traditional farming with science and passion, proving to the world that coffee should be treated as a "fresh product."
In Colombia's Huila region, where many producers are abandoning coffee farming and selling their land due to economic hardship, 24-year-old Jhoan Vergara swam against the current to save his family's three-generation legacy, the Las Flores farm.
After his father's retirement, Jhoan, seeing that traditional high-volume Caturra production had no future, decided to change the fate of the farm with high-quality coffee and exotic varieties. Despite his father's initial hesitations, he joined forces with his brothers and began cultivating specialty varieties such as Pink Bourbon and Java, transforming the farm into a hub of innovation.
Not content with just good agricultural practices, he achieved unparalleled consistency in the flavor profile by analyzing fermentation processes with scientific data thanks to the microorganism laboratory he established.
This visionary approach not only earned him first place in a competition in Korea where he competed as both a producer and roaster, but also became an inspiration for local producers.
In these lands nourished by the Amazon and Caribbean winds, Jhoan blended traditional farming with science and passion, proving to the world that coffee should be treated as a "fresh product."
