PRESTIGE SERIES
Las Flores is a 16-hectare farm located in Acevedo, Pitalito, Huila. Jhoan and Diego not only oversee daily operations—they also actively promote the farm’s distinctive coffee varieties, placing strong emphasis on their unique processing methods and flavor profiles. Their dedication has earned international recognition, showcasing the potential of Colombian coffee. Through innovation, hard work, and a deep commitment to quality, they have established Las Flores as a leading name in the industry.
For this coffee, the process begins with cherry flotation to remove defects, followed by a wash using a 5% alcohol solution to eliminate impurities. After this step, the cherries undergo a 12-hour oxidation process in open plastic bags, followed by a 48-hour submerged fermentation.
Next, a thermal shock is applied by washing the coffee in hot water at an average temperature of 50°C for 30 minutes to conclude the fermentation phase. This step opens the pores of the cherries and is followed by a quenching process, in which the cherries are rapidly cooled. Quenching is a crucial step in many coffee processing methods, as it helps preserve the compounds released during fermentation. The combination of hot and cold water first opens the pores of the cherries, then helps trap the volatile aromatic compounds.
The coffee is then carefully dried in a state-of-the-art, airtight stainless steel dehumidifier until it reaches a precise moisture content of 11%. This method—known as Pristine Precision Drying—lasts about 24 hours and ensures optimal consistency. Finally, the coffee undergoes a two-week stabilization period to refine its quality and preserve its unique characteristics.
