Colombia - Finca Las Flores

We are excited to present this standout Tabi lot from Jhoan Vergara’s farm Finca Las Flores. The tabi variety is a cross of bourbon, typica and timor. It was introduced in the 1950’s as a more disease resistant variety and helped maintain high flavour quality in Colombia verses other varieties.

Jhoan and his team handpick ripe coffee cherries, float to remove defects, and briefly dip in alcohol before fermentation to remove external yeasts. The processing begins with up to 48 hours of open-air oxidation, followed by around 36 hours of submerged fermentation. After pulping, the coffee beans undergo a second submerged anaerobic fermentation, known as the washed tartaric method, which is completed with a thermal shock: injecting hot water at about 50 °C to halt microbial activity. Finally, the beans are thoroughly washed and dried under canopies or in controlled chambers. This multi step process ensures clarity, balance, and consistency in the cup. This unique processing has helped establish Finca Las Flores unique flavour profile that has become world renowned.