Producer and Region

Jhoan Vergara produces this lot at Finca Las Flores in Acevedo, Huila, Colombia. The farm, situated at 1,750 meters above sea level, is known for its innovative approach to processing and variety selection.

Cultivation and Processing

The cherries are harvested at peak ripeness and carefully sorted to remove any low-quality fruit. Fermentation begins with 24 hours of oxygen-free fermentation in plastic bags at 16–18°C. Afterward, the cherries are transferred to tanks for 20 hours of open-air fermentation. Once depulped, they undergo another 20 hours of fermentation with the natural mucilage still intact. Finally, the cherries are subjected to 12 hours of submerged fermentation with water circulation.

To preserve the delicate aromas and flavours, the coffee is treated with thermal shock using hot water (50°C) followed by cold water. Drying takes place under the sun, protected by a canopy, ensuring an even and consistent process. This is followed by a resting period of at least two weeks, allowing the coffee to stabilize and develop their full flavour potential.

Las Flores' dedication to quality and experimental techniques ensures each coffee they produce is a masterpiece.

Flavour

This coffee delivers a clean cup with remarkable depth. Expect fresh citric and herbal notes like lemongrass, complemented by fragrant hints of magnolia and lime leaves. Its complexity shines through, all the way from hot to cold.