Description
Experience the potential of vibrant flavours. You might remember one of our previous releases from Finca Las Flores, from Diego Vergara. This time we are bringing you another coffee from Finca Las Flores, located in the town of San Isidro, in the municipality of Acevedo, in the department of Huila, in Colombia, from his brother Johan Vergara.
There is no doubt that coffees from the Vergara brothers are truly special. What stands out most about these coffees is their process; to us, their coffees are really vibrant and clean.
Expect a rich, vibrant cup that surrounds your palate with a wave of berry-forward flavours, where we find notes of Dragonfruit, Strawberry, and Blackberry Jam. We recommend that this coffee is best suited for pour-over brewing. If you are feeling adventurous, definitely try it on espresso and let us know how you like it!
About the process
Ripe coffee cherries are hand-collected and submerged in water. They are fermented in bags for 36 hours, then again for another 36 hours while resting in their own mucilage. The fermentation is enriched with panela, slowly fed over a month using a previous batch as the starter. Afterward, the beans are rinsed twice and given a single thermal shock at 60°C to preserve their character. Finally, they are gently dried in dehumidifiers, reaching perfect humidity in just 5 days.
Johan Vergara
Johan Vergara is a young coffee grower who initiated quality issues in Huila. In his young age, with a quality control group, he decided to investigate agricultural processes and practices that helped him improve the quality of his coffee. Today, Johan is one of the most recognized producers in the region for his consistency in his processes and having one of the most recognized farms for the quality of coffee.
Las Flores
Las Flores is a farm in Acevedo, initially planted with traditional varieties such as Castillo and Catimore. Still, as a result of the preparation of its owners, a transformation process began in its entire production line, from sowing to the process. Thus, around the year 213, they began to improve their coffee trees by planting varieties with more significant cup potential and better agricultural practices, which gave them the start so that they could produce unique coffees. Later, they carried out studies on processes that helped them potentiate its cup qualities; today, it is one of the most recognized farms in the south of Huila for the quality of its coffee.
