Colombia Las Flores Caturra Chiroso

Origin: Pitalito, Huila, Colombia

Altitude: 2100 masl

varietal: Caturra Chiroso

process: Thermal Shock Anaerobic Washed

Flavor notes: ginger candy, eucalyptus, cardamom, honey, white pepper

Suggested for Pour over and Immersion:

1:18 Coffee to Water Ratio

About the farm:

In 1990, Edilberto Vergara (Father) and Nubia Ayure (Mother) arrived from the department of Cundinamarca to Pitalito, Huila, looking for better opportunities. The Las Flores farm started with a total of 1800 coffee trees of traditional varieties such as Caturra, Colombia and Castillo. Edilberto and Nubia had 3 children: Carlos (the eldest), Johan and Diego (the youngest).
In 2006 Nubia participated in the Colombia COE contest, occupying 16th place, which indeed changed the way of thinking about coffee growing in the family. Johan, along with his brother Carlos, recognized the great potential that the farm had, and started to learn more about production, marketing, and consumption of coffee.
In 2011 Johan entered the coffee school in Pitalito Huila SENA (National Learning Service) There he learned to make different processes and apply them in Las Flores. After a visit from a client who made him recognize the true potential in his estate, Johan was motivated to plant special varietals such as red bourbon, java, chiroso and rosé bourbon. Looking not only for a good cup score but also for good productivity.
Since 2019 the three brothers are in charge of the family business, Johan is leading in production, cupping and marketing issues. Carlos, Johan and Diego continue to train and learn every day about the entire coffee chain, from the farm to the roasting and brewing process. Las Flores, together with their strategic allies in the region, are dedicated to educating the new generations about coffee.

About the coffee:

After harvesting, the coffee cherries are left for oxidation for 24 hours to enhance the fruity aroma and sweetness. After resting, the pulp will be removed from the coffee cherries and place them in an 80kg plastic bag to ferment for 60 hours to ensure even mixing. The bag is then opened to introduce oxygen, which accelerates the breakdown
 ohan Vergara
 Farm size: 16 Ha

of sugar and enhances floral and fruity flavors.
The most special thing is using thermal shock (water at 50-60°C) to stop the activity of microorganisms to ensure that the coffee reaches their desire flavor profile.
The first stage of drying uses a mechanical dryer to quickly dry the coffee and reduce the loss of volatile substances. When the green coffee beans reach a stable moisture content, sunlight drying is used to allow the moisture content of the green beans to steadily decrease. This exquisite drying process makes the moisture content of the green beans more uniform and retains more of the unique flavor produced during the post-processing process.