Creamy Cultured Brilliance – Red Bourbon

Colombia | Jhoan Vergara | 89+

Creamy, cultured, and refined. Anaerobic yeast fermentation with thermal shock creates a smooth, yoghurt-like texture with elegant candy sweetness.

Flavour: Banana · Strawberry Candy · Raspberry · Turkish Delight Process: Anaerobic Yeast · Thermal Shock

Coffee Details

Producer: Jhoan Vergara Variety: Red Bourbon Elevation: 1,750 MASL Region: Acevedo, Huila Country: Colombia Temperature: 17–24°C

Origin Story

This Red Bourbon comes from Acevedo, Huila, a high-altitude region known for clarity, sweetness, and expressive flavour profiles. Produced by Jhoan Vergara, this competition lot showcases a modern, precision-driven fermentation approach that enhances texture and depth while keeping the cup clean and balanced.

Why does this coffee taste so unique?

The distinctive flavour comes from a carefully controlled fermentation process, not from roasting or added flavourings.

Through oxidation, thermal quenching, and extended anaerobic fermentation with selected lactic acid bacteria and yeast, the coffee’s natural sugars and acids are gently transformed. This results in a creamier mouthfeel, cultured yoghurt-like sweetness, and layered fruit complexity, while remaining elegant and clean.

Nothing is added. Flavour is shaped naturally by time, temperature, microorganisms, and precise control.