BomBón plus - Jhoan Vergara, Colombia
BomBón plus - Jhoan Vergara, Colombia
Double anaerobic BomBón from competition-winning innovators Jhon Vergara and Nestor Lasso—72-hour cherry fermentation plus extended post-pulp anaerobic creates mind-blowing sweetness and tropical fruit vibrancy.
Medium Plus
Anaerobic
Deep & Complex
Tastes like: Pineapple Candy, Lychee Cream, Cocoa Puffs
Couldn't load pickup availability
In stock
Producer Equity: 20% Remains At Origin = $3.98 per 12oz bag/ $4.31 lb FOB
View full details
BomBón plus - Jhoan Vergara, Colombia
BomBón is a Double Anaerobic processed coffee that undergoes two different anaerobic processing steps. First whole coffee cherries are processed in stainless steel tanks anaerobically for 72 hours, followed by depulping and a second longer anaerobic processing. Finally they use large dehumidifiers to perfectly dry the coffee preserving all of the aromatics and volatile compounds.
Plus Profile: Extended Development for Syrupy Body
Our Plus profile extends the Maillard phase to deepen caramelization without pushing into darker roast territory, building syrupy sweetness and heavier body while preserving the bright, complex flavors Torque is known for. The result is a more viscous mouthfeel with amplified brown sugar and stone fruit notes—still a light roast, just with more tactile richness.
--
BomBón is our first custom coffee from the dynamic duo that lead the Peñas Blancas coffee mill project in Colombia. Jhoan Vergara and Nestor Lasso have made a worldwide name for themselves with radical experimental coffee processing. Their coffees have been winners in every global coffee, barista and roasting competition for years. They have achieved great success in bringing anaerobic, yeast and fruit inoculated and co-fermented coffees to market.
This coffee takes that legacy and attempts to do something even more exciting to us. Can these two visionaries create a process that allows them to create sublimely sweet, exceptionally clean, fruit forward expressive coffees that exhibit all of the joy and sweetness of anaerobic processing, but do it at scale. Large Scale. Like can they make a container of mind blowing coffee so that they can generate enough total revenue to pay for the operation of their entire program. And can they do that while achieving 90+ point coffees that blow your mind?
This is that coffee. We took a gamble and committed to this project early and bought multiple shipments over the next year. And we are so glad we did. This coffee is miraculously sweet and vibrant and expresses the joy of Colombian candy and tropical fruits.
Peñas Blancas is led by Nestor Lasso and Jhoan Vergara, two visionary coffee producers dedicated to revolutionizing post-harvest processing in Acevedo, Huila. They created a centralized hub where small-scale farmers can access world-class processing techniques, ensuring consistency and quality that meets international specialty coffee standards. To drive change by empowering producers, promoting transparency in trade, and investing in community-driven initiatives.
About Nestor Lasso
Nestor Lasso is a young and innovative coffee producer from Huila who has gained international recognition for his expertise in experimental processing methods. With a deep passion for specialty coffee, he has been instrumental in introducing innovative fermentation techniques and improving quality control at Peñas Blancas. His commitment to excellence and sustainability has helped position the facility as a benchmark for high-quality coffee production.
About Jhoan Vergara
Jhoan Vergara is a highly skilled coffee professional with extensive experience in farm management and post-harvest processing. His leadership at Peñas Blancas focuses on empowering local farmers, ensuring fair trade practices, and implementing cutting-edge processing methods. With a strong emphasis on education and quality improvement, he plays a crucial role in mentoring producers and elevating the reputation of Acevedo’s coffee on the global stage.
Processing Center: Peñas Blancas Coffee Processing Center
Location: Acevedo, Huila, Colombia
Altitude: 1,600 - 1,900 m.a.s.l.
Variety: Caturra
Process: Double Anaerobic Process
Learn More About This Coffee From Jhoan Vergara
20% Remains At Origin: 20% Remains At Origin = $3.98 per 12oz bag/ $4.31 lb FOB
20% Remains At Origin = The portion of the retail price that remained in the country of origin.
Financial Transparency:
Country Of Origin: Colombia
Partner Since: 2025
At Torque we believe in buying more coffees from fewer producers and fewer origins We go deep rather than wide. We focus our coffee sourcing to work with a smaller group of like minded coffee producers who share our vision for changing the world of coffee.
Preparation Style: Omni, Espresso, and Filter
Our approach to both sourcing and roasting is that every coffee has to be good enough to stand on its own. No blenders, no base coffees, no filler. We take that same approach to roasting and preparation methods. All of our coffees are excellent in nearly every brew method from pour over to espresso.
That being said we have our preferences and so we label our coffees with Espresso, Filter or Omni as a quick way to guide you.
Subscription Type: Modernist and Espressoist
This coffee will be featured in one of these coffee subscriptions.
xBloom Recipe
CLICK HERE FOR THE XBLOOM STUDIO brew recipe: XBLOOM RECIPE
Parameters
Brew Parameters
Espresso Parameters
Proportional Pricing
A minimum of 20% of this bag's retail price stayed in the country where the coffee was grown. Built into the price from the start, not sent back later. The higher the price, the more stays at origin. You don't have to trust us on it. The full math is public.
See The Math ->
Sustainability Info
We aim for carbon beautiful, not just carbon neutral. Coffee farming done right stores carbon and protects forests, so we'd rather support producers who farm that way than just offset our own footprint. The full picture is on our Carbon Beautiful page.
Read the Full Story ->
Your Guide To Flavor
All of our coffees have notes grouping each coffee based on these four attributes. And each coffee card has sliders with the relative scale of each. Torque Compositions (our Drops) are designed to consistently deliver each quadrants flavor profile even as the coffees in the blend change.
- Classic = More classic coffee flavors like chocolate, caramel & rounded fruits
- Modern = More modern flavors like bright fruits, tropical and floral notes
- Syrupy = More rounded, heavier body with bigger mouthfeel
- Lively = More sparkling, poppy notes that dance on your tongue