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

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

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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 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.
Roasted On: 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
Cupping Score: 92.0
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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
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Colombia | Las Flores | Jhoan Vergara | Java Duo Cherry Velvet | Signature Series - When is peak freshness?

Medium Roast - Roasted on Roest L100 Ultra

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.

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

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.

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.

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.

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



How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.