Description
Colombia
Las flores
/special filter
| Country | Colombia |
| Region | Huila, Pitalito |
| Farm | Jhoan Vergara |
| Height | 1750 meters above sea level |
|
Variety
|
Castillo, Colombia |
|
Process
|
Natural State |
TASTING NOTES
Red berries, cacao, raspberry
Bright acidity and a creamy body
Farm Las Flores
It was founded more than 30 years ago thanks to the hard work and vision of Edilberto Vergara and Nubia Ayure, who launched this project with 16 hectares dedicated to coffee cultivation. Following Nubia’s passing in 2012, her sons, Johan and Diego, took over management of the farm, marking the beginning of a new era focused on innovation and excellence in specialty coffee.
Today, the farm has established itself as a leader in the production of high-quality coffee, growing exceptional varieties such as Tabi, Red Bourbon, Java, Maracaturra, Pink Bourbon, Gesha, and Caturra Chiroso.
Each family member plays a key role: Diego oversees the production, fermentation, and drying processes, ensuring consistency and quality in every batch, while Johan focuses on experimentation and the development of innovative processes that allow them to create unique and distinctive flavor profiles.
Las Flores Farm is not just a place where coffee is grown, but the result of a family tradition, a passion for coffee, and a constant quest to share the best of its origin with the world.
PROCESS
Brix: 24–28°
Thermal shock in cherries: Yes
Fermentation:
- Initial Application of Thermal Shock
- 60 hours of anaerobic fermentation
- 12 hours of oxidation
- 24 hours of submerged anaerobic fermentation
Post-fermentation thermal shock:
- Temperature: 55 °C
- Duration: 30 minutes
Drying:
- Mechanical drying using a dehumidifier
- Total time: 60 hours
