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Las Flores

Competition Series - Java Natural

COUNTRY:

Colombia

REGION:

Huila, Pitalito

FARM:

Finca Las Flores, the Vergara family

VARIETAL(S):

Java

PROCESS:

Natural, competition profile with thermal shock staged fermentation

ALTITUDE:

1,750 MASL

CUPPING NOTES:

Dried Raspberry, Hazelnut Syrup, Blood Orange And Sweet Malt

Las Flores
Las Flores - Image 2
Quantity:

Additional Info

What Makes This Coffee Special?

Three decades of craft, one relentlessly curious family, and a cultivar that sings. Las Flores has evolved into a benchmark for Colombian excellence, pairing rare varieties with data-led processing. This Java carries competition intent, a profile that layers tropical brightness over nutty sweetness with a clean, malty glide. Expect a poised, high-definition cup that rewards patient brewing. The family’s mixed shade canopy and elevation shape sugars slowly, the processing then tunes those sugars into clarity and length.

The Process

A multi-stage natural designed for aromatic lift and textural polish.

  • Cherry metrics and prep: selection around 24 to 28 Brix, no cold-water flotation, thermal shock applied in cherry to modulate enzymatic activity.

  • Ferment phases: 60 hours anaerobic, then 12 hours oxidation, followed by 24 hours submerged anaerobic, precise and temperature-aware to build fruit and balance.

  • Stabilisation: a 55 °C thermal shock for 30 minutes halts the process cleanly, protecting volatile aromatics. Drying is mechanical, approximately 60 hours, for consistent water-activity targets and shelf stability.

In the cup, this sequence translates into red-fruit lift, blood-orange sparkle, a hazelnut core, and a gentle malt finish.

The People Behind This Coffee

Finca Las Flores was founded by Edilberto Vergara and Nubia Ayure. Since 2012, sons Jhoan and Diego have led a quiet revolution at the farm, refining cultivars like Java, Pink Bourbon, and Caturra Chiroso, while experimenting with controlled fermentation and drying. The result, consistent, competition-grade lots that showcase Huila’s potential with modern precision.

Choriso Nestor Lasso

How to Drink It Like a Pro

  • Filter, V60 or Kalita: 15 g coffee to 250 g water, 93 to 94 °C, total time 2 minutes 40 to 3 minutes 10.

    • Want more blood-orange brightness, keep contact time shorter, aim near 94 °C.

    • Prefer hazelnut and malt, extend contact slightly, brew nearer 92 to 93 °C.

  • Espresso, modern ratio: 18 g in to 40 to 46 g out in 26 to 32 seconds at 93 to 94 °C.

    • For milk, sit toward 40 g for extra sweetness.

    • For straight shots, push to 44 to 46 g for citrus clarity and a clean finish.

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