Java · Finca Las Flores, Pitalito, Huila
Colombia · 1,750 masl · the Vergara family
Natural, competition profile. 24-28 Brix picking, no flotation, thermal shock in cherry. 60 hr anaerobic, then 12 hr oxidation, then 24 hr submerged anaerobic. 55°C shock halt, then ~60 hr mechanical drying.
Java is the structured one. It is an Ethiopian-descended variety with real backbone, and the Vergara family's staged natural has layered bright red fruit and blood orange over a hazelnut and malt core. It arrives with structure most naturals never have.
So the job here is balance, not restraint. Hold the blood-orange sparkle up top while the nutty sweetness builds underneath. Sort your roast age, your water and your grind, get clear on the cup you are chasing, then brew.
Magnesium 20.7 (the highest we tested), bicarbonate 12, sulfate-dominant. That crisp, high-clarity acidity is exactly what lifts the blood orange, and this coffee's hazelnut and malt body cushions the drying sulfate that would strip a softer cup.
Poised and high-definition. Dried raspberry and blood-orange sparkle up top, a hazelnut core, finishing on gentle sweet malt. Tropical brightness layered over nutty sweetness with a clean, malty glide. If the citrus flattens out, your water or your heat is buffering it, so fix that before you touch the grind.