Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural - Archived

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  50
• Funky
  40

For this process ripe coffee cherries that meet strict production standards are first laid flat on a mesh bed and left to rest for 48 hours to enhance the flavor characteristics of the coffee beans. Then 50°C water is used to thermally shock the coffee to reduce the impact of other microorganisms on the coffee cherries. Yeast is then added for an anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. for 48 hours, allowing the flavor characteristics to be adjusted through the metabolism of the yeast to achieve the best results. The first stage of the drying operation uses a mechanical dryer (24 hours) to lock in the flavor, and the second stage is carried out under the sun for around 15 days. After the quality control confirms that the coffee flavor has reached the standard, and the green beansGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. are in stable condition, they end the drying process. 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