This competition profile coffee stands out for its freshness and complexity. In the cup, we find notes of lemongrass, cherry and dried fruit, complemented by hints of kiwi, mango, melon and grapefruit. The sweetness is enhanced by hints of orange blossom honey, panela and nectarine, offering a rich and balanced sensory experience.
Finca Las Flores, located in Acevedo, Huila, was founded in 1990 by Edilberto Vergara and Nubia Ayure. What began as a small family effort with only 2 hectares dedicated to coffee, today is an example of innovation and excellence in the production of specialty coffees. The farm has expanded to 16 hectares, diversifying its varieties and adopting advanced processes that reflect its commitment to quality and sustainability.
The legacy of Nubia Ayure, who in 2006 won 16th place in the Cup of Excellence, inspired her children, including Jhoan Vergara, to explore new horizons in specialty coffee. Jhoan, in particular, led the transformation of the farm, renovating crops, incorporating exotic varieties such as Java, Pink Bourbon and Sidra Bourbon, and experimenting with innovative fermentation and drying techniques.
In 2019, Jhoan won the "Master of Coffee" competition in the producer-roaster category with his Pink Bourbon lot, representing Colombia at an international auction in South Korea. This achievement marked a before and after in his career, consolidating the farm's reputation as a producer of exceptional microlots.
Process
The Washed process of this coffee begins with an oxidation of the cherries for 24 hours, followed by a 60 hour fermentation. Subsequently, the cherries are washed using a thermal shock at 55 degrees Celsius to highlight the sensory profiles. Drying is carried out in dehumidifying machines for 50 hours, achieving a final humidity of 10.5%.
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
Mill: Fellow Ode to number 5II
Recommended mineral water: Lanjarón
We used 15 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 3 pours. First pour 60 ml wait 40 seconds, the second pour add 100 ml of water and then at 1:10 pour the rest of the water until we reach 240ml. The total time of infusion should be of 2:18. obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%.
