This coffee comes from producer Jhoan Vergara on his farm, Finca Las Flores. Jhoan is a third-generation farmer at the forefront of coffee cultivation and processing. For this lot, Jhoan and his team hand-pick the ripest cherries and take them to Peñas Blancas, a processing center Jhoan co-founded with the amazing Nestor Lasso. The cherries are put in open tanks to oxidize for 48 hours. They then undergo a thermal shock process, where they are rinsed with water at 50 °C. They are then depulped and transferred to plastic barrels to ferment anaerobically for 38 hours with the addition of yeast. The coffee is then rinsed and mechanically dried for approximately 12 hours, until it reaches a final moisture content of 10.5%. The result is a cup that’s juicy and sweet, with a flavor that reminds us of the juice at the bottom of a can of fruit cocktail mixed with agave syrup.