This coffee is produced using a carefully controlled multi-stage fermentation. Fully ripe cherries are handpicked and cold-water sorted before undergoing 12 hours of oxidation in cherry. They then ferment anaerobically for 48 hours as whole fruit, followed by depulping and a second 36–48 hour fermentation in mucilage. A precise thermal shock (50°C hot water followed by rapid cooling) stabilizes fermentation and enhances aromatic compounds. The beans are slowly dried on raised beds for 20–25 days and rested at 10–11% moisture for stabilization before milling, resulting in exceptional clarity, sweetness, and layered complexity.

Finca Las Flores

Finca Las Flores is a family farm with more than 30 years of tradition, founded by Edilberto Vergara and Nubia Ayure. After 2012, their sons Johan and Diego took over the management and focused the farm on innovative fermentation practices, precise drying, and the cultivation of exotic varieties. Today, the farm is one of the leading farms in the southern part of the Huila region and produces exceptional varieties such as Java, Tabi, Red Bourbon, Maracaturra, Pink Bourbon, Gesha, and Caturra Chiroso. Johan leads process development and experimentation, while Diego oversees production organization and quality control—together, they ensure consistent, top-notch quality in every batch.