Colombia - Las Flores | Chiroso Thermal Shock Yeast Anaerobic Washed - Archived

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  50
• Funky
  40

LAST ROAST - NOV 12 For this lot carefully selected ripe cherries were put through a 48 hour oxidation in plastic tanks. Then a 50 degree 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. was done before sealing the coffee in plastic tanks for an 80 hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process. Saccharomyces Cerevisiae, a yeast obtained from the coffee cherries was added in a 1:5 ratio at a 35 degree temperature. Finally the beans were dried for 15 days. In 1990, Edilberto Vergara (Father) and Nubia Ayure (Mother) arrived from the department of Cundinamarca to Pitalito, Huila, looking for better opportunities. The Las Flores farm started with a total of 1800 coffee trees of traditional varieties such as CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia and CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well.. Edilberto and Nubia had 3 children: Carlos (the eldest), Johan and Diego (the youngest). In 2006 Nubia participated in the Colombia COECup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. contest, occupying 16th place, which indeed changed the way of thinking about coffee growing in the family. Johan, along with his brother Carlos, recognized the great potential that the farm had, and started to learn more about production, marketing, and consumption of coffee. In 2011 Johan entered the coffee school in Pitalito Huila SENA (National Learning Service) There he learned to make different processes and apply them in Las Flores. After a visit from a client who made him recognize the true potential in his estate, Johan was motivated to plant special varietals such as red bourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., java, chiroso and rosé bourbon. Looking not only for a good cup score but also for good productivity. Since 2019 the three brothers are in charge of the family business, Johan is leading in production, cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. and marketing issues. Carlos, Johan and Diego continue to train and learn every day about the entire coffee chain, from the farm to the roasting and brewing process. Las Flores, together with their strategic allies in the region, are dedicated to educating the new generations about coffee.