Last updated: 2026-09-14T22:23:07.544Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/black-white-coffee-roasters/jhoan-vergara-thermal-shock-gesha/reviews)

**Traitement:** [Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Choc thermique](https://www.coffeelist.co/fr/insights/processing-method/thermal%20shock)

**Région:** [Huila, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/90133922-8644-418a-b93a-2a45a7527425)

**Variété:** [Geisha](https://www.coffeelist.co/fr/insights/variety/geisha)

**Altitude:** ~2000 m alt.

## Ce que dit la marque

> MEET THE PRODUCER | Coming from a long line of coffee producers in Colombia, Jhoan Vergara left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. Jhoan's early interest in coffee quality and processing experimentation has led to his farm, Las Flores, being named among the "holy trinity" of coffees coming from Lohas Beans (alongside Nestor Lasso's El Diviso, and the Gasca brothers' Zarza). His unique processing protocols, such as the low-impact thermal shock described below, have led to some really impressive lots in recent years, including today's "mega-Gesha" Gesha lot. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are first subjected to 24-48 hours of fermentation in cherry. After this, they are floated to equalize temperature, de-pulped, and sealed up in plastic bags for a carefully controlled round of anaerobic fermentation. During this fermentation stage, Jhoan periodically adds the same microorganisms present on the Gesha cherries he's growing to the fermentation environment. Finally, the lot undergoes a thermal shock of hot water, helping to open the coffee pores and intensify both sweetness and acidity. TAKE A SIP | By adding those familiar microorganisms to the coffee cherries during fermentation, Jhoan hoped to amplify all of those beloved Gesha characteristics - and man, did he succeed. This coffee is hyper clean, vibrant, citrusy, and floral, with the floral (magnolia), stone fruit (white peach), and citrus (lemonade) notes turned up to a ten. The whole experience is something like sipping a lovely oolong tea. ___________________________________________________________________________ Origin | Bruselas, Huila, Colombia Producer | Jhoan Vergara Farm | Las Flores Process | Thermal Shock Variety | Gesha Elevation | 2000 masl

Original en anglais.

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# Jhoan Vergara - Thermal Shock Gesha

[Voir sur le site du torréfacteur](https://www.blackwhiteroasters.com/products/r-jhoan-vergara-thermal-shock-gesha)

## Profil

### Caractéristiques gustatives

**Corps:** 34/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 75/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 60/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 25/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Thé oolong

Limonade

Magnolia

Pêche blanche

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