Finca Las Flores, in Acevedo (Huila, Colombia), was founded in 1990 as the dream of Edilberto Vergara and Nubia Ayure, who planted their first coffee trees on just 2 hectares. Their five children grew up surrounded by coffee, and in 2006, Nubia placed 16th in the Cup of Excellence. Years later, Jhoan Vergara studied at SENA and renewed the crops with varieties such as Java, Pink Bourbon, Maracaturra, and Tabi, while his brothers Carlos and Diego perfected the fermentation and drying processes.

In 2019, he won the Master of Coffee title and represented the farm in South Korea, where he also won an auction. Today, its coffees shine in major competitions: more than 25 national and world champion baristas have competed with them, including Anthony Douglas, the 2022 world champion. La Ombligón, a rare variety from Huila, owes its name to the small “navel” on its coffee cherries and is now highly sought after on the competition circuit.

The cherries are harvested at their peak of ripeness and undergo a 48-hour oxidation process with recirculation of the leachate. Next, a thermal shock is applied: the coffee, still in cherry form, is first immersed in hot water and then rapidly cooled, which acts as a natural pasteurization process that halts fermentation at its peak, preserving the integrity of the flavor and imparting greater clarity and intensity in the cup. After the thermal shock, leachate from a previous fermentation is added, completing a total fermentation process of 80 hours. Drying is carried out using a dehumidifier for 60 hours, until a moisture content of 10.4% is reached.