Colombia | Las Flores | Jhoan Vergara | Java Hydrohoney (Duo Cherry Velvet) | Signature Series

Upcoming Roast / 160g

$79.00

1/22

Colombia | Las Flores | Jhoan Vergara | Java Hydrohoney (Duo Cherry Velvet) | Signature Series

$79.00

In stock

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Java

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Originating from Ethiopia and propagated through the island of Java, this varietal later spread to Central America. Known for its elongated beans and unique floral and spice notes, Java varietal often shows silky body and low acidity. It’s a promising choice for producers seeking both quality and disease resilience.

Processing Method: Hydrohoney

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“Hydrohoney” (as Jhoan Vergara and a few other Colombian producers use the term) is basically a honey-style process that includes a deliberate water stage. In a normal honey process you pulp the cherry and dry the seed with mucilage still on, no washing. In hydrohoney, they still keep plenty of mucilage, but they also add a controlled water fermentation (submerged) phase to manage fermentation more precisely and get a more repeatable result, aiming for washed-like clarity plus honey-like sweetness and body.

Producer: Jhoan Vergara

Farm: Las Flores

Region / Area: Acevedo, Huila

Altitude: 1750–1900 MASL

Harvest Period: September

Sourcing Partner: Direct From Farm

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level: Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss: 12.3%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.

Internal Agtron: 101

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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 68

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

Agtron Spread: 33

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Cherry, Passionfruit, Turkish Delight, Mango (Java Duo Cherry Velvet)

Cupping Score: 90.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Colombia | Las Flores | Jhoan Vergara | Java Hydrohoney (Duo Cherry Velvet) | Signature Series - When is peak flavour?

Light Roast - Roasted on Roest L100 Ultra

This Coffee has been part of some top places in competitions!

German Coffee in Good Spirits Championship (Germany), 2025
Result: 1st place
Competitor: Vladyslav Demonenko
Italian Brewers Cup Championship (Italy), 2025
Result: 2nd place
Brewer: Gabriele Pezzaioli
Australian Brewers Cup Championship (Australia), 2025
Result: 4th place
Brewer: Julijan

DUO CHERRY VELVET

Suggests a rich and harmonious coffee experience with a velvety mouthfeel. It’s a compelling choice that can attract coffee enthusiasts seeking a unique and indulgent coffee experience.

Duo Cherry emphasizes the combination of naturally dried and fresh cherries, which processed together convey a smooth and luxurious texture.

Java Variety

Java coffee is recognized not only for its distinctive flavor and aroma but also for its rich history and unique cultivation conditions. The combination of volcanic soils, tropical climate, and traditional processing methods ensure that Java coffee maintains its place as one of the most prestigious coffee varieties in the world.

ABOUT JHOAN’S Java Hydrohoney

This remarkable competition coffee starts with a careful selection of ripe Java cherries, which are thoroughly sorted and disinfected with alcohol. The cherries are then processed through a detailed sequence, oxidation, fermentation, thermal rinsing, quenching, and precision drying, with each stage adding complexity and polishing the final flavour profile.

Afterwards, freshly picked Java cherries are added to the lot, pulped together, and fermented for a further 40 hours, bringing extra depth and vibrancy. The duo cherries are then precision dried to an ideal 11% moisture content, completing this exceptional honey-processed coffee.

Full process breakdown:

Ripe Java cherries are harvested and disinfected with alcohol
Oxidation for 24 hours
Anaerobic fermentation for 60 hours in whole cherries
Anaerobic fermentation for an additional 36 hours in water at 30–32°C in Java mosto
Whole cherries are submerged in 50°C water to stop fermentation, then quenched in cold water
Cherries are precision dried in hermetically sealed tanks to 18% humidity
Freshly picked Java cherries are added
All cherries are pulped together, then fermented for a further 40 hours
Fully precision dried to 11.5% moisture

BREW RECEIPE

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

About Jhoan Vergara

Jhoan Vergara is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.

At Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Geisha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.

We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.

Click here to view all our coffees that are sourced from LOHAS BEANS

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.