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Colombia | Las Flores | Jhoan Vergara | Tabi Cocoa Euphoria Natural Combined Process Nitrogen | Signature Series

Colombia | Las Flores | Jhoan Vergara | Tabi Cocoa Euphoria Natural Combined Process Nitrogen | Signature Series

$79.00 AUD
$79.00 AUD
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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: Tabi
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Tabi, a varietal developed in Colombia for its resistance to leaf rust and its high cup quality, is most often processed using the washed method to highlight its clean acidity and vibrant flavor profile. Ripe cherries are handpicked and sorted, then pulped and fermented—either dry or in water—for 24 to 48 hours to break down the mucilage. After fermentation, the beans are thoroughly washed and dried on raised beds or patios until they reach the ideal moisture content. This traditional approach results in a crisp, articulate cup with notes of citrus, red fruits, and florals, often accompanied by a tea-like finish. In more experimental settings, producers may apply anaerobic or natural processing to Tabi, introducing whole-cherry fermentation in sealed environments to deepen sweetness and body. These methods can yield coffees with more tropical or jammy notes—such as mango, plum, or strawberry—while still maintaining the varietal’s characteristic balance and structure. Whether processed traditionally or innovatively, Tabi stands out for its clarity, complexity, and versatility across processing styles.
Processing Method: Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Producer: Jhoan Vergara
Farm: Las Flores
Region / Area: Bruselas, 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.
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: Peppermint, candie, licorice, Chocolate Medium acidity, Soft Body. Good sweetness, refresh aftertaste ''After Eight flavor
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
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Colombia | Las Flores | Jhoan Vergara | Tabi Cocoa Euphoria Natural Combined Process Nitrogen | Signature Series - When is peak freshness?

Medium Roast - Roasted on Roest L100 Ultra

About Cocoa Euphoria

Encapsulates the sensation of bliss or euphoria that some individuals experience when they consume or interact with cocoa-related items. It suggests a deeply pleasure and satisfying experience, linked to the rich, smooth, or indulgent qualities of cocoa or chocolate and the associated sensory pleasure it brings. This profile will also have cherry, raisin, tart notes, adding complexity and body to it.

About Tabi

Tabi coffee was developed in Colombia by Cenicafé (the National Coffee Research Center) in 2002. It is a hybrid created by crossing three coffee varieties: Typica, Bourbon, and Timor Hybrid 

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.


SKU: COL-LASFLO-JV-TAB-CENCPN-SS
Package Weight: 250g

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.