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Coffee Info This Red Bourbon lot from Las Flores in Pitalito, Huila is the result of a deliberate convergence of place, people, genetics, and process. Produced by the Vergara family, this coffee reflects decades of coffee-growing experience combined with an innovative approach to fermentation and processing, designed to unlock the full potential of the varietal.
Through thermal shock, staged anaerobic fermentation, controlled oxidation, and submerged anaerobic fermentation, the coffee develops an exceptionally vibrant and fruit-forward profile. Expect a juicy cup bursting with cranberry brightness, layered with sweet pineapple and smooth vanilla, supported by lively acidity, a silky medium body, and a clean, lingering finish.
Farm / Producer Info
Las Flores is a family-run coffee farm located in Pitalito, Huila, Colombia, at 1,750 metres above sea level across 14.5 hectares shaded by native and fruit trees. Founded over 30 years ago by Edilberto Vergara and Nubia Ayure, the farm is now led by brothers Johan and Diego Vergara. Diego oversees production, fermentation, and drying, driving continual innovation while the family cultivates a diverse portfolio of exceptional coffee varieties, establishing Las Flores as one of Colombia's benchmark specialty coffee producers.
Process Info Step 1 – Selection & Preparation Handpicked ripe cherries (24–28° Brix) are carefully selected to ensure optimal sweetness and uniform quality. Step 2 – Thermal Shock An initial thermal shock is applied to the whole cherries to regulate microbial activity and establish the desired fermentation profile. Step 3 – Anaerobic Fermentation (60 hours) Whole cherries ferment anaerobically, developing vibrant fruit sweetness and complexity. Step 4 – Oxidation (12 hours) A controlled oxidation stage refines aromatics while balancing the coffee's intensity. Step 5 – Submerged Anaerobic Fermentation (24 hours) The cherries undergo a submerged anaerobic fermentation, enhancing clarity and integrating sweetness throughout the cup. Step 6 – Post-Fermentation Thermal Shock A final thermal shock (55°C for 30 minutes) stabilises fermentation and preserves flavour consistency. Step 7 – Mechanical Drying (~60 hours) The coffee is mechanically dried using a dehumidifier over approximately 60 hours, preserving structure, sweetness, and aromatic complexity before milling.
