Colombia

Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon)

Name: Jhoan Vergara - (60hr Anaerobic Thermal Shock, Red Bourbon)
Brand: Kobean Coffee Roasters
Availability: InStock

Kiwi · Chocolate · lime

Fruity Chocolate Citrus

£62.00/kg

48% above similar on their 200 g bag

£62.00 for 1 kg, their cheapest per kilo · about £1.12 for an 18 g espresso dose

The badge compares the standard 200 g bag at £77.50/kg against 292 coffees from 168 roasters in washed from Colombia (standard bag, 200–350 g), so that every coffee is compared on the same size.

Price observed 4 Nov 2026. This is the bag, not the basket: delivery is not included.

Delivery cost not stated by the roaster

Traced to a region

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Bag	Price	Per kilo
200 g	£15.50	£77.50/kg
1 kg	£62.00	£62.00/kg

The 1 kg bag works out 20% cheaper per kilo than the 200 g.

How it sits among coffee from Colombia

How often roasters use each flavour family to describe coffee from Colombia: 1,039 of 1,556 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Kobean Coffee Roasters describe this coffee as fruity, chocolate, citrus. The filled shape is how often roasters use each family across coffee from Colombia; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for coffee from Colombia, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Colombia coffees

What the roaster says about where it came from

Country

Colombia

Region

Flores, Java

Process

washed, anaerobic

Variety

Pink Bourbon, Red Bourbon, Castillo, Caturra, Bourbon, Chiroso, Sidra

Altitude

1750 m

Not stated

farm or estate, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Altitude, lowest

“Altitude: 1750 MASL Certification: Micro-Lot Process: 60hr Anaerobic Washed Cup Score: 87 Goji, Chocolate & Lime This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining sweetness and acidity similar to lime.” the roaster’s page (opens in a new tab)

Variety

“Today Finca Las Flores has different varieties such as: Java: 3,500 Trees Pink Bourbon: 20,000 Trees Maracaturra: 4,000 Trees Castillo & Colombia: 25,000 Trees Tabi: 2,500 Trees Caturra & Chiroso: 6,000 Trees Bourbon Sidra: 5,000 Trees Jhoan, along with his brothers Carlos and Diego decide to take the next steps after their mother’s success.” the roaster’s page (opens in a new tab)

Flavour families

This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining sweetness and acidity similar to lime… part of a longer passage the roaster’s page (opens in a new tab)

Limited edition

“Certification: Micro-Lot Process: 60hr Anaerobic Washed Cup Score: 87 Goji, Chocolate & Lime This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining sweetness and acidity similar to lime.” the roaster’s page (opens in a new tab)

Region

Origin: Colombia Farm: Finca Las Flores Varietal: Red Bourbon Altitude: 1750 MASL Certification: Micro-Lot Process: 60hr Anaerobic Washed Cup Score: 87 Goji, Chocolate & Lime This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining… part of a longer passage the roaster’s page (opens in a new tab)

Processing

“Process: 60hr Anaerobic Washed Cup Score: 87 Goji, Chocolate & Lime This outstanding Red Bourbon has undergone 60 hours of anaerobic fermentation and Thermal shock processing which creates a really interesting and distinct profile of Kiwi, Goji and Chocolate, whilst retaining sweetness and acidity similar to lime.” the roaster’s page (opens in a new tab)

Tasting notes

A further 1 fact on this page was read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for it.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.