Product Information - Colombia Finca Las Flores

Finca Las Flores

Origin : Acevedo, Huila, Colombia
Varietal : Blurry bag 1 - Sidra / Clear bag - Pink Bourbon
Process : Unaerobic Washed
Altitude : 1,750masl - 2,000masl
Harvest : October - January 

Finca Las Flores is located in Huila which is renowned to be one of the greatest coffee producing regions that is surrounded by Andes. This circumstance provides great variation in climate, temperatures on farms vary from 17°C (62.5°F) to 23°C (73.5°F).  Most of these farms are between 1,200 and 1,800masl. They also benefit from the nitrogen-rich volcanic soil according to Perfect Daily Grind.

The owner Jhoan Vergara is leading the local coffee community for the growth of Huila region. Every year, he organises cupping events to create opportunities for coffee producers to share his experiences. Additionally, he has a laboratory where he can analyse the types of microorganisms present. Through these activities, the farm unleash the potential of coffee and maintain consistency in its profiles.

Though the farm had always been a part of Jhoan's life, he didn't intend to continue in the coffee business. Seeing the family on the Verge of bankruptcy due to Coffee Leaf Rust and declining coffee prices made him uncertain about the future. After about a year of working on the farm, he began to feel a connection to the land and started experiencing true joy witnessing the growth of seeds into flowers and life.

Jhoan has implemented advanced processing techniques to amplify the intrinsic characteristics of the cultivars, and now you are tasting a couple of his lots.

This pack is full of enjoyable components in contrast!

Sidra in the blurry bag

• (Often) Exotic flavour profiles are fascinating such as Chalice cup vine a.k.a Hawaiian Lily / cooked pineapple / mango / pandan / coconut jelly / candied ginger
• (Often) It can be developed within the range of floral profiles such as apricot / lemongrass / musk / white flower
• (Often) It can be developed within the range of dairy profiles such as yoghurt / whipped cream / sliced cheese
• (Often) The body is med-heavy. It can be perceived to be thick and creamy that remind us of cream soup, but it can vary depending on different extractions

Also we have found this coffee tasting like Chalice cup vine / Apricot / musk during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

Pink Bourbon in the clear bag

• (Often) It can be developed within the range of terpeny & brown spices such as chai tea / cardamum / Thai Basil / ginger
• (Often) It can be developed within the range of bright yellow profiles such as yellow nectarine / fresh pineapple / O.J
• (Often) It can be developed within the range of bitter & aromatic citrus such as lime marmalade / grapefruit / yuzu
• (Often) The body is medium and sort of silky, but it can vary depending on different extractions

Also we have found this coffee tasting like chai tea / orange juice / fresh pineapple during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

 

It is roasted for both filter coffee and espresso, particularly the best on pour-over tools with the rough reference recipe as below.

• Brewing ratio : 1(coffee) to 16(brewing water) - it will let you achieve well-balanced cup with high clarity.
• Brewing time : around 02:00 to extract the most pleasant sugar level of this coffee.
• Brewing water temperature : 96 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 16(brewing water).
• Brewing time : 4 to 5 minutes (coarse grind size).
• Brewing water temperature : over 94 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

• 18g dose in 20g basket
• Brewing time 21 seconds(on EK-43)
• 32g to 36g out
• Brewing water temperature : 94 degrees Celsius water.