Colombia | Las Flores | Jhoan Vergara | Sidra Bourbon Hydrohoney - 160g signature bag

Colombia | Las Flores | Jhoan Vergara | Sidra Bourbon Hydrohoney (Duo Cherry Velvet) (Competition Coffee)

$95.00 AUD

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Size160g

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160g

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80 Somersby Falls RD, Somersby NSW

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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: Sidra

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Sidra is a newer high-end varietal, believed to be a hybrid of Bourbon and Typica, developed in Ecuador. It combines floral and fruity cup characteristics with a creamy mouthfeel and long finish. It’s gaining popularity among experimental farms and barista competitions for its distinctive profile.

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: Huila, Acevedo

Altitude: 1850 MASL

Sourcing Partner: Direct From Farm

Coffee Storage: Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

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 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, red berries, florals. Velvety, creamy body with a juicy finish. (Sidra Bourbon Duo Cherry Velvet Hydrohoney)

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.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Colombia | Las Flores | Jhoan Vergara | Sidra Bourbon Hydrohoney (Duo Cherry Velvet) (Competition Coffee) - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

Duo Cherry Velvet

Suggests a rich and harmonious coffee experience with a velvety mouthfeel. It’s a compelling choice for coffee enthusiasts seeking a unique and indulgent cup. Duo Cherry emphasises the combination of naturally dried and fresh cherries, which processed together convey a smooth and luxurious texture.

About Sidra Bourbon

Sidra Bourbon is a unique and relatively rare variety, widely believed to be a cross between Red Bourbon and an Ethiopian Typica-type landrace, first spread through Ecuador before reaching the competition farms of southern Colombia. It is prized for a complex, elegant profile often described as tropical fruit, rose and jasmine over a bright, silky acidity.

Combining Bourbon’s sweetness with distinctly Ethiopian aromatics, Sidra has become one of the most-requested varieties on competition stages, and one of the most demanding to farm well.

Las Flores

Las Flores is a 16-hectare farm in Acevedo, in the Pitalito corner of Huila, sitting at around 1,750 to 1,850 metres. Under Jhoan Vergara it has become one of the most recognised names in Colombian competition coffee, planted across an unusually wide spread of varieties — Pink Bourbon, Caturra Chiroso, Sidra Bourbon, Ají Bourbon, Tabi, Red Bourbon, Java, Maracaturra and Gesha — each matched to its own fermentation and drying protocol rather than run through a single house process.

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.

His own competition record backs it up — first place at Master of Coffee in South Korea in 2019, first at Top Roast Colombia in 2022 after placing fourth the year before — and his coffees have carried other competitors to the top, including the Caturra Chiroso that won the 2024 Cezve/Ibrik Championship.

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.