LAST ROAST - NOV 12
For this lot carefully selected ripe cherries were put through a 48 hour oxidation in plastic tanks. Then a 50 degree thermal shock was done before sealing the coffee in plastic tanks for an 80 hour anaerobic fermentation process.
Saccharomyces Cerevisiae, a yeast obtained from the coffee cherries was added in a 1:5 ratio at a 35 degree temperature. Finally the beans were dried for 15 days.
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.
