FARM : Las Flores
REGION : Huila - Acevedo
ALTITUDE : 1750 MASL
VARIETAL : Red Bourbon
PROCESS : Anaerobic Washed
Farm Las Flores began in 1990, it was founded by Edilberto Vergara and Nubia Ayure. Originally from the department of Cundinamarca, they were the children of coffee growers who inherited a passion for the countryside and especially for coffee. Now run by their children: Carlos and Diego are in charge of processing and management, including fermentation times, types of processes and drying; Jhoan is in charge of analysing the results of the experiments and defining which process is best according to the varietal and quality. Finca Las Flores's mission is to contribute to the environment through excellent agricultural practices. They would like the farm to be a gateway to shared knowledge to bring about a sustainable coffee industry. The family is very keen on experimentation and exploring varietals. Jhoan Vergara won the Master of Coffee Award in 2019 in the coffee grower/roaster section.
For this coffee, the ripest cherries are hand-picked and left to oxidate for between 24 - 36 hours in open bags. The cherry is floated, then pulped and fermented anaerobically for 60 hours. After this, the cherries are washed in 40º water before being cooled with cold water to stop the fermentation. The cherry is then put to dry in marquesinas for solar drying over 12 days.
As the fourth largest country in South America, and the third largest coffee producer in the world, there is no mistaking Colombia’s presence in not only scale, but also skill. The country offers a landscape of contrasts; mountains, forests, coastlines, and micro-climates that work to produce some of the world’s most recognisable coffee.
Once the world’s largest producer of washed coffees, Colombia has had to re-energise the coffee sector after a 2009 case of Leaf Rust decimate much of the production. Thanks to large investment, disease resistant varietals of coffee trees have been planted, and volume has increased from a low of around 7.5million bags to over 12 million in 5 years. Colombia used to produce only washed Arabica coffee, from three main geographical areas trisected by the Andes mountain range. Regional coffees have become increasingly popular and are demonstrable of the distinct flavour profiles available throughout the nation. Coffees are typically mild bodied (hence the categorising term ‘Colombia Milds’), with crisp acidity and citric sweetness.
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