About the Farm
Las Flores, located in Acevedo Huila, Colombia, began its journey with traditional Colombian coffee varieties like Castillo and C...
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About the Farm
Las Flores, located in Acevedo Huila, Colombia, began its journey with traditional Colombian coffee varieties like Castillo and Catimore. In 2013, the farm’s owners set out on a journey of education and experimentation in order to increase their coffee’s quality. They began by enhancing their coffee trees by planting varieties with higher cup potential and adopting superior agricultural practices, resulting in the production of unique, high-quality coffees. Las Flores has since become one of the most recognized farms in southern Huila renowned for its exceptional coffees.
Producer
Johan Vergara, a young coffee grower from Huila, began his journey in coffee production at a very young age. He spent his adolescence studying the best practices for growing, harvesting, and processing coffee. Today, Johan is celebrated as one of the region's most consistent and recognized producers, known for his dedication to quality and innovation in coffee farming.
Process
The mature coffee cherries are harvested and then submerged in water to remove any floaters. They are then fermented in bags for 36 hours before being pulped and fermented again for another 36 hours in mucilage collected from previous harvests. This mucilage, kept in a reactor tank with added yeast and panela, ensures the microorganisms remain active. After the second fermentation, the coffee is rinsed twice and subjected to thermal shock with 60-degree water. Finally, it is dried in dehumidifiers, reaching optimal humidity in 5 days.
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