The profile stands out for its freshness and complexity. In the cup, we find notes of lemongrass, cherry and dried fruit, complemented by hints of kiwi, mango, melon and grapefruit. The sweetness is enhanced by hints of orange blossom honey, panela and nectarine, offering a rich and balanced sensory experience.

About the farmer:

Finca Las Flores, located in Acevedo, Huila, was founded in 1990 by Edilberto Vergara and Nubia Ayure. What began as a small family effort with only 2 hectares dedicated to coffee, today is an example of innovation and excellence in the production of specialty coffees. The farm has expanded to 16 hectares, diversifying its varieties and adopting advanced processes that reflect its commitment to quality and sustainability.

The legacy of Nubia Ayure, who in 2006 won 16th place in the Cup of Excellence, inspired her children, including Jhoan Vergara, to explore new horizons in specialty coffee. Jhoan, in particular, led the transformation of the farm, renovating crops, incorporating exotic varieties such as Java, Pink Bourbon and Sidra Bourbon, and experimenting with innovative fermentation and drying techniques.

In 2019, Jhoan won the "Master of Coffee" competition in the producer-roaster category with his Pink Bourbon lot, representing Colombia at an international auction in South Korea. This achievement marked a before and after in his career, consolidating the farm's reputation as a producer of exceptional microlots.

About the process:

Washed coffee beans are processed using a method that emphasizes clarity and brightness in the cup by removing the coffee cherry’s fruit layer before drying. After the coffee cherries are harvested, they are placed in water tanks, where the ripe cherries sink, and the unripe or defective ones float and are removed. The cherries are then passed through a depulper, which removes the outer skin and much of the fruit pulp. Next, the beans are placed in fermentation tanks, where natural enzymes and microbes break down any remaining mucilage (the sticky layer) over a period of 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water to remove any remaining residue, then spread out to dry in the sun or using mechanical dryers. This method highlights the coffee's intrinsic flavors, often resulting in bright, crisp acidity and a clean cup profile.