Colombia | Las Flores | Jhoan Vergara | Chiroso Natural (Creamy Cultured Brilliance Natural) | Signature Series

Upcoming Roast / 160g

$86.00

Colombia | Las Flores | Jhoan Vergara | Chiroso Natural (Creamy Cultured Brilliance Natural) | Signature Series

$86.00

In stock

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Chiroso

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Chiroso, a rare varietal originating from Urrao in Antioquia, Colombia, is most commonly processed using a carefully controlled washed method. After selective handpicking, the cherries are floated to remove underripes, then either pulped immediately or allowed a short aerobic fermentation in-cherry. Following pulping, the beans undergo a wet fermentation—often lasting 24 to 48 hours—to break down the mucilage. Once fermented, the coffee is washed and dried on raised beds over 10–16 days. This method brings out Chiroso’s elegant clarity and complexity, highlighting bright citrus acidity, floral aromatics, and notes of peach, panela, and rosehip. Some producers are now exploring experimental techniques with Chiroso, including anaerobic and natural processing. These methods involve sealing whole cherries in oxygen-restricted environments for extended fermentation, followed by slow drying. The result is a more fruit-forward, tropical cup with added depth, boozy sweetness, and a creamy body—showcasing Chiroso’s versatility and its close ties to Ethiopian landrace genetics. Whether washed or experimental, Chiroso consistently delivers a standout sensory experience.

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Jhoan Vergara

Farm: Las Flores

Region / Area: Acevedo, Huila

Altitude: 1750–1900 MASL

Harvest Period: September

Sourcing Partner: Direct From Farm

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level: Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss: 12.2%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Mint, raspberry, buttery, juicy, prolonged and elegant residual. (Chiroso Creamy Cultured Brilliance Natural)

Cupping Score: 90.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Colombia | Las Flores | Jhoan Vergara | Chiroso Natural (Creamy Cultured Brilliance Natural) | Signature Series - When is peak flavour?

Light Roast - Roasted on Roest L100 Ultra

This Coffee has been part of some top places in competitions!

World Barista Championship (WBC) on May 4, 2024
Result: 1st place
Competitor: Mikael Jasin

Barista Champion Italy 2025
Result: 1st place
Brewer: Daniel Ricci
Brewers Cup Champion Colombia 2024
Result: 1st place
Brewer: Carlos Escobar

Creamy Cultured Brilliance

Coffee profile resulting from LAB (Lactic Acid Bacteria) fermentation implies a rich, smooth texture, sophisticated flavors akin to fermentation, and a multi-dimensional taste experience that combines creaminess, cultured nuances, and an exceptional depth of flavors. In this coffee you will experience refined flavours associated with cultured products like yogurt. The Brilliance is associated with the complexity and depth including baked fruits, jam, watermelon and strawberry like notes.

About Chiroso

Chiroso is a mutation of an Ethiopian Landrace originally found in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans as well as it sensory traits. We can refer to Chiroso as our domesticated Geisha.

About Jhoan Vergara

Jhoan Vergara is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.

At Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Geisha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.

We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.

Click here to view all our coffees that are sourced from LOHAS BEANS

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.