Colombia - Finca Las Flores

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  25
• Clean
  25
• Comforting
  25
• Floral
  25
• Sweet
  25

Produced by Jhoan Manuel Vergara Ayure and his family at Finca Las Flores in Acevedo, Colombia, this Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. showcases the farm’s innovative approach to fermentation and processing. Fully ripe cherries are hand-picked at peak sweetness, sorted by flotation, and processed. The coffee undergoes a carefully controlled fermentation, beginning with a thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. treatment before 60 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., a 12-hour oxidative phase, and a further 24 hours anaerobic fermentation. The cherries are dried in the farm’s hermetic drying chambers, where temperature and humidity are carefully managed to achieve an even, stable moisture content. Following drying, the coffee is rested for 10–14 days before milling, allowing the profile to stabilise and mature. The result is a vibrant and layered cup with notes of sweet banana bread, raspberry marshmallow and white tea. This coffee is balanced by delicate florals and a refined tea-like character, while the extended fermentation contributes to a syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and exceptional complexity.