Holy Sh*t

Coffee Info

Producer: Finca Las Flores

Finca Las Flores was established over 30 years ago by Edilberto Vergara and Nubia Ayure, starting with 16 hectares dedicated to coffee. Following Nubia’s passing in 2012, their sons Jhoan and Diego took the lead, bringing a fresh wave of innovation to both cultivation and processing.

Today, the farm grows a wide range of high-quality varietals including Tabi, Red Bourbon, Java, Maracaturra, Pink Bourbon, Gesha, and Caturra Chiroso. Jhoan focuses on analyzing experimental results and refining processes for each varietal, while Diego oversees the production, fermentation, and drying—ensuring consistency and clarity in every cup. Together, their skill and forward-thinking approach have positioned Finca Las Flores as a standout name in specialty coffee.

In 2019, Jhoan took first place in the “Master of Coffee” competition (Roaster category) with a Pink Bourbon lot, representing Colombia at an international auction in South Korea—a major milestone for the farm and a defining moment in his career.

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Process Info

This coffee goes through a carefully designed process that brings out complex, vibrant flavours while maintaining clarity and consistency in the cup.

Step 1: Oxidation in Cherry – 12 Hours
After harvest, the whole coffee cherries are left to rest for 12 hours. This stage begins the breakdown of sugars and sets the foundation for fermentation, helping to build fruit-forward notes and body.

Step 2: Submerged Fermentation – 48 Hours
The cherries are then placed in tanks filled with water, where they undergo a submerged fermentation for 48 hours. This anaerobic environment encourages the development of juicy acidity and clean, bright flavour profiles.

Step 3: Oxidation Before Thermal Shock – 24 Hours
Before the thermal shock step, the cherries rest again—this time for 24 hours. This additional oxidation phase allows fermentation to deepen and sugars to further concentrate.

Step 4: Thermal Shock – 50°C for 30 Minutes
Here’s where it gets wild. The cherries are exposed to water at 50°C for 30 minutes—a thermal shock that halts fermentation while locking in flavour compounds. This step helps preserve delicate aromatics and adds complexity to the cup, almost like sealing the flavour in place.

Step 5: Drying – Mechanical + Solar
The coffee is dried using a hybrid approach:
• Mechanical drying for 24 hours ensures consistent moisture removal early on.
• Solar drying on raised beds follows for 15 days, allowing the beans to dry slowly and evenly under the sun, which enhances sweetness and clarity.

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes