Ají Las Flores

The Bourbon Ají cherries undergo 12 hours of oxidation before pulping, followed by a thermal shock at 50 °C that locks in the aromatic compounds. The coffee then ferments for 80 hours in plastic tanks inoculated with specific bacteria, and is finally dried in dehumidification machines for 60 hours until it reaches 10% moisture content.

The result is a coffee with high sensory intensity, featuring a sweet body and crisp acidity, where the process highlights the floral, fruity, and citrus notes typical of the Acevedo terroir.

Finca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, who started with just two hectares of coffee. Over time, the farm grew to become one of the leading farms in Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee competition with his Pink Bourbon, further cementing the family’s reputation.

Today, Jhoan leads innovation in processing methods and the introduction of exotic varieties such as Sidra, Java, and Bourbon Ají. The latter, grown at 1,750 meters, reflects the curiosity and precision that characterize his approach. Each batch is processed under rigorous technical supervision, combining controlled fermentations with cultured bacteria and thermal shocks that enhance the bean’s aromatic expression.

Finca Las Flores represents a new generation of coffee growers who view coffee as both a scientific and artistic product, where tradition and experimentation come together to create unique sensory experiences.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.