Chiroso Washed – Las Flores, Jhoan Vergara (Colombia)

Chiroso Washed – Las Flores, Jhoan Vergara (Huila, Colombia)

This specialty coffee comes from Las Flores farm in Pitalito, Huila, Colombia. A rare Chiroso variety, processed as a washed coffee using a carefully sequenced fermentation protocol and a thermal shock step, resulting in an exceptionally elegant cup profile.

Las Flores Farm & the Vergara Family

Located in Pitalito, in the southern part of Huila, Las Flores is a family-run coffee farm founded more than 30 years ago by Edilberto Vergara and Nubia Ayure. Since 2012, their sons Jhoan and Diego Vergara have taken over the farm and driven a major shift toward specialty coffee, making Las Flores a recognised reference in Colombia for the quality and consistency of its coffees.

Within the farm, roles are clearly defined: Diego oversees production, fermentation and drying, while Jhoan focuses on experimentation and the optimisation of post-harvest protocols. Together, they are part of a Huila-based collective known for the precision and elegance of its coffees, regularly highlighted in international competitions.

Variety: Chiroso

Chiroso is a rare variety that long remained largely unknown outside Colombia. Valued for its high aromatic potential, it is known for elegant, floral and gently spicy profiles, with a refined texture. At Las Flores, particular attention is paid to cherry maturity (22–26° Brix) in order to fully express the natural complexity of the variety.

Washed process: precision and control

This lot is processed using a washed process, enhanced by a carefully sequenced fermentation protocol:

• 24 hours of anaerobic fermentation in cherry
• 48 hours of oxidation in cherry
• 12 hours of oxidation after depulping
• leachate recirculation integrated into the fermentation protocol
• thermal shock at 50 °C for 30 minutes to stop fermentation activity
• controlled mechanical drying (36 hours)

To better understand the role of thermal shock in this type of process and its impact on flavour expression, we explore this technique in a dedicated article: Understanding thermal shock: Jhoan Vergara’s post-harvest process .

This protocol results in a washed coffee of remarkable clarity, while preserving a depth of flavour rarely achieved with this type of process.

Cup profile & tasting notes

This washed Chiroso delivers a fine and precisely structured cup, marked by ripe white fruits, an elegant acidity and a delicate floral character.
The finish, subtly peppery, brings tension and length, reflecting a coffee crafted with restraint and precision.

Why we selected it

We selected this Chiroso by Jhoan Vergara for what it represents in today’s Colombian specialty coffee scene: a rare variety, a highly precise washed process, and an elegant cup profile that favours clarity and balance over showiness. A coffee for lovers of refined profiles, seeking accuracy, tension and depth.

Technical information

• Origin: Colombia
• Region: Huila
• Terroir: Pitalito
• Farm: Las Flores
• Producers: Jhoan & Diego Vergara
• Species: Arabica
• Variety: Chiroso
• Process: Washed – multi-stage fermentation with thermal shock
• Tasting notes: Ripe pear, white grape, pineapple, white flowers, white pepper
• Altitude: 1,750 m
• Shade: Native and fruit trees
• Roast profile: Light – ideal for filter (aromatic finesse) and light espresso (balance and elegance)

An exceptionally precise washed coffee, reflecting the technical mastery and aromatic discipline of Huila’s new generation of producers.