Diego Vergara | Chiroso

PRESTIGE SERIES

Exceptional coffee with a real fruit punch.

Las Flores is a 16-hectare farm located in Acevedo, Pitalito, Huila. Jhoan and Diego not only manage the day-to-day operations, but also promote the farm's distinctive coffee varieties, emphasizing their processing methods and unique flavors. Their dedication has earned the farm worldwide recognition, demonstrating the potential of Colombian coffee. Through innovation, hard work, and a firm commitment to quality, they have established Las Flores as a leading name in the industry.

For this coffee, the process begins by floating the cherries to remove any defects, followed by washing them with a 5% alcohol solution to remove impurities. Once this step is complete, the cherries undergo a 12-hour oxidation process in open plastic bags, followed by a 48-hour submerged fermentation process.

Next, a thermal shock is applied by washing the coffee in hot water at an average temperature of 50°C for 30 minutes to complete the fermentation process. This opens the pores of the cherries and is followed by a steeping process in which the cherries are rapidly cooled. Steeping is an essential 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 and then helps retain volatile compounds.

The coffee is then carefully dried in a state-of-the-art, hermetically sealed stainless steel dehumidifier until it reaches a precise moisture content of 11%. This process, known as Pristine Precision Drying, lasts approximately 24 hours, ensuring optimal consistency. The coffee then undergoes a two-week stabilization period to refine its quality and preserve its unique characteristics.