Bellini - Colombia

Jhoan Vergara's coffee is an excellent example of the new wave of Colombian producers, who are experimenting with new varieties and processing techniques to produce an exquisite coffee, with fruity and floral notes, uncharacteristic of the classic Colombian washed profile.


Jhoan is the last generation of the Vergara family to dedicate himself to coffee cultivation, since he left school at the age of 15 to attend SENA (National Learning Service), where many coffee producers learn agronomy, tasting, roasting and basic techniques. of preparation. This attention to coffee quality from an early age has led to years of experimentation to achieve his ideal cup profile, resulting in his unique processing protocol.


Its process begins with a 24-48 hour fermentation of the cherry, after which it floats the cherry to homogenize the temperature, then pulps it before adding it to sealed plastic bags for an anaerobic fermentation stage. Vergara works with a microbiology laboratory to reproduce the microorganisms present in each variety of cherry he grows, which he adds to coffee during anaerobic fermentation, allowing them to expel from propagation any other microbes that could introduce unwanted flavors. Finally, wash the coffee with hot water, the thermal shock, which according to Jhoan opens the pores of the coffee and intensifies the sweetness and acidity.

A very juicy, complex and bright semi-washed Geisha from Jhoan Vergara. A sparkling coffee with notes of white peach, lime zest and florals

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.