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Description

Finca Las Flores is one in a group of five farms that have banded together for
the greater success of each producing family.
Las Flores began with 2 hectares mixing Caturra and Colombia variety coffee
trees (some 18,000 in total planted) when Edilberto Vergara and Nubia Ayure
arrived, moving the family from Cundinamarca to Acevedo in 1990. As their
three boys grew up, they became instrumental in the Las Flores production.
Eldest Carlos with youngest Diego runs most logistics for the farm on the
ground. Whilst middle son, Johan, has brought his experience from working
with other celebrated producers to direct processing decisions at Las Flores and
having an extraordinary impact on the qualities being achieved

Sidra Bourbon is one of Las Flores experimental varieties, thoughtfully
processed through innovative collaboration to improve the coffee’s
complexity and clarity in flavor. After the producers harvest the coffee,
the cherries undergo an 18-hour oxidation period before being sealed in
plastic barrels to undergo a two-part anaerobic fermentation process.
The cherries are washed after 36 hours before returning to plastic
barrels for 48 more hours of fermentation. After final depulping through
thermal shock (washing with water heated to 35 degrees Celsius), the
coffee undergoes drying on raised beds under canopy. This time can
vary from 12 to 15 days before being resealed for moisture protection.
For this specific lot, the cup profile releases bright aromatic notes of
jasmine, peach with balanced undertones of silky sweetness and
medium body.

Features

Region:Pitalito, Huila
Altitude: 1800
Variety: Sidra Bourbon
Processing:Washed
Cup Profile:peach, watermelon, jasmine

Score: 88