Macaron

One of our all-time favourites from Johan and Diego Vergara at Las Flores, this natural Red Bourbon has become one of those coffees we’re always excited to bring back. It goes through an advanced anaerobic natural process and comes out big, juicy and seriously sweet, with strawberry jam, raspberry macaron and buttercream.

Macaron comes from Johan and Diego Vergara at Finca Las Flores in Pitalito, Huila, a family farm founded more than 30 years ago by their parents, Edilberto Vergara and Nubia Ayure. Diego oversees production, fermentation and drying, and this Red Bourbon goes through one of the more advanced processes in our line-up: thermal shocks, anaerobic and submerged fermentation, oxidation and controlled mechanical drying. The result is the Macaron profile we know well: big, jammy and very sweet.

Finca Las Flores sits in Pitalito, Huila, Colombia, at 1750 masl. Today, brothers Johan and Diego Vergara run the 14.5-hectare family farm, growing Red Bourbon alongside varieties including Tabi, Java, Maracaturra, Pink Bourbon, Geisha and Caturra Chiroso.

Red Bourbon, one of several varieties grown at Las Flores. For Macaron, only ripe cherries measuring between 24 and 28° Brix are selected before processing. In the cup, we find a big, sweet expression with strawberry jam, raspberry macaron and buttercream.

The whole cherries receive a thermal shock before 60 hours of anaerobic fermentation, followed by 12 hours of oxidation and another 24 hours of submerged anaerobic fermentation. A second thermal shock at 55°C follows before around 60 hours of mechanical drying with a dehumidifier.

High. This is an advanced anaerobic natural with several controlled stages: two thermal shocks, anaerobic and submerged fermentation, oxidation and mechanical drying. It’s one of the more elaborate processes in our line-up, developed to produce a very specific and repeatable profile.

Produced by Johan and Diego Vergara in Pitalito, Huila, this Colombia · Pitalito, Huila offering showcases the potential of the Red Bourbon varietal when subjected to precise post-harvest techniques. Roasted by Dayglow, this lot utilizes an anaerobic natural process, a method that often intensifies the inherent sweetness and complexity of the cherry during fermentation. By limiting oxygen exposure, producers can influence the development of specific flavor compounds, often resulting in the pronounced fruit-forward profiles and creamy textures frequently associated with this style.

To better understand how these specific processing choices impact the final cup, one can consult our processing methods explainer. As you explore the strawberry jam and buttercream notes present in this coffee, referencing the flavor wheel can help identify the nuanced layers of acidity and sweetness that define this particular expression from the Vergara brothers.