Yellow Bourbon: The Sweet Classic

Bourbon is one of the oldest and most historically significant arabica varieties — a mutation of Typica first cultivated on the island of Réunion (formerly Bourbon Island) in the early 18th century. Yellow Bourbon is a natural mutation of Red Bourbon, identified in Brazil in the early 20th century and distinguished by its yellow-ripening cherries. The colour difference is more than aesthetic: yellow-ripening Bourbon varieties consistently show a slightly higher sugar content at optimal ripeness, producing a mellower, more honeyed cup with rounder acidity than Red Bourbon.

At Las Flores, Jhoan Vergara's yellow Bourbon benefits from Acevedo's high altitude (1,750 masl), volcanic-enriched soils, and the slow cherry maturation that Huila's temperate climate provides. Where exotic Ethiopian-heritage varieties like Chiroso and Bourbon Ají attract media attention, Yellow Bourbon at Las Flores is a reminder that classic varieties, treated with the same precision, produce world-class results.

Why Thermal Shock Makes the Difference

Jhoan's thermal shock technique — alternating hot (40°C) and cold water rinses applied at the end of fermentation — was developed to address a specific problem: how to preserve the volatile aromatic compounds that develop during fermentation without losing them to continued microbial activity or uneven drying. For Yellow Bourbon, whose natural character is already clean and sweet, the thermal shock adds a vibrant, Sauvignon Blanc-like acidity that lifts the cup without competing with the variety's inherent honey and stone fruit notes. Black & White Coffee Roasters, who carry a Las Flores Pink Bourbon processed the same way, describe the thermal shock result as introducing "a vibrant, white wine-like acidity" that distinguishes it from standard washed lots.

Finca Las Flores and Jhoan Vergara

Las Flores was founded by Jhoan's parents in 1990 and spans 16 hectares at 1,750 masl in Acevedo, Pitalito. Jhoan took over management in 2018 and has built it into one of Colombia's most internationally recognised specialty farms — named in the "holy trinity" of Lohas Beans alongside El Diviso and Zarza. He trains at SENA, competes internationally (1st at Master of Coffee Korea 2019, Top Roast Colombia 2022), and organises annual cupping events to share knowledge with local producers. For the full Las Flores story, see Blog #34.

Roasters Carrying Las Flores Yellow Bourbon

Brew Guide