colombia + indonesia coffee · cup of excellence
Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon) SCA: 87
by kobean coffee roasters · manchester, uk
you'll taste honey before honeycomb. this is jhoan vergara - (60hr anaerobic thermal shock, red bourbon) sca: 87, an anaerobic colombia + indonesia from kobean coffee roasters.
honeyhoneycombmilk chocolatedark chocolate
the bean
- origin
- colombia + indonesia
- region
- java
- process
- anaerobic
- varietal
- caturra, pink bourbon, bourbon
- status
- in stock
this is a cup of excellence lot from jhoan vergara, processed using a 60-hour anaerobic thermal shock method on red bourbon, caturra, and pink bourbon varieties grown in colombia and java, indonesia. the extended anaerobic fermentation drives the sweetness and complexity, producing a cup that moves through honey, honeycomb, milk chocolate, and dark chocolate. it scored 87 on the sca scale, placing it firmly in the excellent range. for the best results, brew it as a pour-over or filter to let the layered sweetness open up, keeping water temperature around 90-93°c to avoid muting the chocolate base.
common questions
What does Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon) SCA: 87 taste like?
this coffee tastes of honey, honeycomb, milk chocolate, and dark chocolate, with the 60-hour anaerobic thermal shock process amplifying its natural sweetness and depth. the chocolate notes range from creamy and mild to darker and more bitter, giving the cup a layered quality.
How is Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon) SCA: 87 grown and processed?
it is grown across colombia and the java region of indonesia using red bourbon, caturra, and pink bourbon varietals, and processed anaerobically with a 60-hour thermal shock fermentation. it is a cup of excellence lot, indicating it ranked among the top-scoring coffees in its origin competition.
How should I brew Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon) SCA: 87?
a filter or pour-over brew method works well here, as it highlights the honey and chocolate tasting notes without adding pressure-driven intensity. aim for water around 90-93°c to keep the sweetness intact and avoid over-extracting the darker chocolate undertones.
about kobean coffee roasters
all coffee from kobean coffee roastersmanchester, uk
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