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Diego and Jhoan Vergara

Diego and Jhoan Vergara

Euphoria Coffee

About This Coffee

This single-origin coffee is from Huila, Colombia, grown at 1750 meters above sea level by Diego and Jhoan Vergara. The coffee is the Tabi variety, a hybrid created by Cenicafé in 2002 by crossing Typica, Bourbon, and Timor Hybrid varieties. The coffee undergoes a complex washed processing method involving alcohol washing, 12-hour submerged fermentation in cherry, 24-hour oxidation, depulping with 48-hour anaerobic fermentation with mucilage, thermal quenching with hot water at 50°C, and hermetically sealed dehumidifier drying to 11% moisture over 36-40 hours. The cherries are harvested at a semi-ripe stage. The flavor profile features berry jam, clementine, raspberry, cinnamon, and vanilla notes.

Origin

Huila (Colombia)

Flavor Notes

Raspberry, Cinnamon, Vanilla, Berry Jam, Clementine

Roast Level

Processing

Washed

Typology

Arabica
Tabi
EC

Euphoria Coffee

Euphoria Coffee was started in 2017 by Nick Yost and Trevin Jensen in a garage in West Union, Iowa. The roastery now operates a 15 kilo Genio roaster and sources exclusively through direct relationships with farmers in Guatemala and Colombia, paying roughly double local market prices and visiting origin each year to maintain those partnerships. Yost insists on personal access to every farmer he buys from, building the kind of trust that allows for transparent pricing and a program that lets customers send handwritten notes directly to producers through QR codes on each bag. The operation expanded in late 2024 with a second location in Calmar, Iowa, while the original West Union storefront was passed to a longtime team member to run independently. Euphoria remains a micro roastery by design, focused on single origin lots from named producers and driven by the belief that exceptional coffee starts with genuine relationships at the farm level.

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