For this process ripe coffee cherries that meet strict production standards are first laid flat on a mesh bed and left to rest for 48 hours to enhance the flavor characteristics of the coffee beans. Then 50°C water is used to thermally shock the coffee to reduce the impact of other microorganisms on the coffee cherries. Yeast is then added for an anaerobic fermentation for 48 hours, allowing the flavor characteristics to be adjusted through the metabolism of the yeast to achieve the best results. The first stage of the drying operation uses a mechanical dryer (24 hours) to lock in the flavor, and the second stage is carried out under the sun for around 15 days. After the quality control confirms that the coffee flavor has reached the standard, and the green beans are in stable condition, they end the drying process.
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.
