FARMER Jhoan Vergara born in Pitalito – Huila on March 04, 1996.

LAS FLORES FARM

• Location: Municipality of Acevedo in Pitalito – Huila.
• Altitude: 1750 M.A.S.L
• Area: 16 ha
• Planted Varietals: Pink Bourbon, Caturra Chiroso, Sidra Bourbon, Aji Bourbon, Tabi, Red Bourbon, Java, Maracaturra, Geisha, Colombia.

ABOUT RED BOURBON. Variety was first found in the Bourbon Island. It was taken to Brazil in the late 1800 and from there spread into the Americas.

CREAMY CULTURED BRILLIANCE. Coffee profile resulting from LAB (Lactic Acid Bacteria) fermentation implies a rich, smooth texture, sophisticated flavors akin to fermentation, and a multi-dimensional taste experience that combines creaminess, cultured nuances, and an exceptional depth of flavors. In this coffee you will experience refined flavours associated with cultured products like yogurt. The Brilliance is associated with the complexity and depth including baked fruits, jam, watermelon and strawberry like notes.

DETAILED PROCESS. Careful selection of ripe cherries with 24-26 degree brix. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

OXIDATION. At room temperature for 48 hours in open plastic drums.

QUENCHING. 50°C water for 5 minutes is used as a thermal shock before sealing the plastic drums for a
anaerobic fermentation process. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

FERMENTATION PROCESS. Anaerobic fermentation for 80 hours, then submerged at temperatures between 35 °C for 36 hours, adding microorganisms reproduced from the same variety. Anaerobic yeast fermentation highlights the unique fermentation process used to create the coffee’s flavor profile, which can pique thecuriosity of coffee enthusiast who appreciate the art and science of coffee production.

PRISTINE PRECISION DRYING. Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 18%. Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage. Finally, once again through the Pristine Precision Drying equipment to bring the humidity to 11.5% and the water activity below 0.6%. Minimum stabilization time 2 weeks.