This Finca Las Flores cider offers an intense and complex fragrance, where the high aromatic concentration remains integrated and balanced. In the cup, notes of cocoa nibs, lychee and pineapple stand out, accompanied by nuances of mango, citrus peel, cherry and a background of cocoa powder. The acidity is high and bright, while the dense body envelops the palate with a velvety texture. An exuberant coffee, with multiple aromatic layers that unfold with clarity and precision, representing the experimental excellence of Jhoan Vergara in Huila.
Finca Las Flores, located in Acevedo, Huila, is the family project of Edilberto Vergara and Nubia Ayure, which began in 1990. Their children, among them Jhoan, currently in charge of the processes, have transformed the farm into a laboratory of coffee innovation. After studying at SENA, Jhoan introduced exotic varieties such as Java, Pink Bourbon, Maracaturra, Castillo, Tabi and Bourbon Sidra, adapted to the farm's microclimate and altitude.
In 2019, Jhoan won the Master of Coffee competition with his Pink Bourbon, which allowed him to represent Colombia in South Korea and position Finca Las Flores on the world map of specialty coffee. Today, the producer continues to explore new fermentation and microbiological control techniques, always seeking a precise and refined sensory expression.
Process
This batch of Bourbon Sidra was processed using an experimental natural method that combines innovation and control at every stage:
Initial oxidation of the cherries for 12 hours.
Submerged fermentation for 48 hours in a controlled environment.
Thermal shock at 50 °C to stabilize fermentation and fix aromatic compounds.
Second oxidation for 24 hours before drying.
Drying: 24 hours in a mechanical dryer and 15 days in a canopy, reaching a final humidity of 10.4%.
The result is a coffee with a clean structure, tropical complexity and prolonged sweetness that combines science and tradition with exceptional sensory clarity.
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 classic background
Mill: Fellow Ode to number 6
Filter paper: Fellow Stagg Filter
Recommended mineral water: Lanjarón
We used 15 grams of coffee for 255 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 45 grams, wait 40 seconds and then pour the rest of the water until we reach 255 grams. The total infusion time should be 1:50 minutes, obtaining with this recipe a TDS of 1.31 % and an extraction percentage of 22.67 %.
