Region: Huila, San Isidro
Variety: Tabi
Process: Anaerobic semi-washed, thermal shock
Altitude:1730m

Notes: Blood orange, raspberry, honey.

The Las Flores Farm, situated in the Huila Region of Colombia at an elevation of 1730 meters above sea level, spans across 14 hectares and yields two coffee crops annually. The primary harvest takes place from February to March, while the mid-crop occurs from September to October.

Established in 1990 by the matriarch of the Vergara family, the farm initially cultivated 18,000 coffee trees. Over the years, the family expanded their plantation, eventually reaching 90,000 coffee trees. In 2006, Las Flores participated in the Cup of Excellence, marking the beginning of their venture into the realm of specialty and distinct coffees. Through years of experimentation, learning, and honing their expertise, the family identified the unique profiles of their coffees and sought ways to enhance them both agronomically and in terms of flavor.

Today, three generations later, owner Edilberto Vergara and his son Johan are working to refine production and enhance post-harvest processes. The farm now cultivates varieties such as Pink Bourbon, Tabi, Java, and Maracaturra, and has also introduced fermentation processes for exotic varieties like Wush Wush and Bourbon Sidra. All coffee at Las Flores is meticulously handpicked and naturally dried to maintain consistent quality. Various fermentation techniques, including oxidation followed by anaerobic processes and fermentation in bags, are employed to create distinctive flavor profiles.

Floating, selection of ripe cherries only. Then, oxidation begins in tanks for 12 hours, followed by anaerobic fermentation for 48 hours in bags. After this, the cherries are depulped, and a final oxidation occurs in mucilage for 36 hours. To complete the process, a thermal shock is applied with water at 50°C.

Net weight 250gr.