This Bourbon Ají offers an intense cup with notes of muscat grape, cocoa butter and lemon verbena. The acidity is bright, accompanied by a silky body that envelops the palate. As it evolves, nuances of peach, caramel, strawberry lollipop and lime peel emerge, bringing vibrant complexity and elegant balance.
Finca Las Flores was born in 1990 thanks to Edilberto Vergara and Nubia Ayure, who started with only two hectares of coffee. Over time, the farm grew to become one of the benchmarks of Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee contest with his Pink Bourbon, consolidating the family reputation.
Today, Jhoan leads innovation in processes 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 lot is processed under rigorous technical control, combining controlled fermentations with cultured bacteria and thermal shocks that enhance the aromatic expression of the bean.
Finca Las Flores represents a new generation of coffee growers who understand coffee as a scientific and artistic product, where tradition and experimentation meet to create unique sensory experiences.
Process
Bourbon Ají cherries are subjected to 12 hours of oxidation before pulping, followed by a thermal shock at 50 °C that fixes the aromatic compounds. The coffee is then fermented for 80 hours in controlled plastic tanks with inoculated bacteria, and finally dried in dehumidifying machines for 60 hours to reach 10% humidity.
The result is a coffee of high sensory intensity, with a sweet structure and clear acidity, where the process highlights the floral, fruity and citric notes typical of the Acevedo terroir.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA V4
Mill: Fellow Ode #8
Recommended mineral water: Lanjarón
We used 19 grams of coffee per 270 grams of water at a temperature of 93º.
We add the water in 3 pours. First pouring 70 grams, wait 40 seconds, the second pouring 100 grams and then at 1:15 do a final pouring of 100 grams.
The total infusion time should be 2:14 minutes, obtaining with this recipe a TDS of 1.38% and an extraction percentage of 19.98%.
