Colombia - Finca Las Flores

£14.00

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Origin : Huila, Colombia

Tasting Notes : Banana Bread, Raspberry Marshmallow & White Tea

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Produced by Jhoan Manuel Vergara Ayure and his family at Finca Las Flores in Acevedo, Colombia, this Red Bourbon showcases the farm’s innovative approach to fermentation and processing.

Fully ripe cherries are hand-picked at peak sweetness, sorted by flotation, and processed. The coffee undergoes a carefully controlled fermentation, beginning with a thermal shock treatment before 60 hours of anaerobic fermentation, a 12-hour oxidative phase, and a further 24 hours anaerobic fermentation. The cherries are dried in the farm’s hermetic drying chambers, where temperature and humidity are carefully managed to achieve an even, stable moisture content. Following drying, the coffee is rested for 10–14 days before milling, allowing the profile to stabilise and mature.

The result is a vibrant and layered cup with notes of sweet banana bread, raspberry marshmallow and white tea. This coffee is balanced by delicate florals and a refined tea-like character, while the extended fermentation contributes to a syrupy mouthfeel and exceptional complexity.

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Process Thermal Shock Natural

Variety Red Bourbon

Altitude 1750 - 1900 masl

Region Acevedo, Huila

Farm Finca Las Flores

Produced by Jhoan Manuel Vergara Ayure and his family at Finca Las Flores in Acevedo, Colombia, this Red Bourbon highlights the farm’s innovative fermentation techniques. After hand-picking, the cherries undergo a multi-stage fermentation process before being carefully dried in hermetic chambers and rested to stabilise the profile. The result is a vibrant, complex cup with notes of banana bread, raspberry marshmallow, and white tea, complemented by delicate florals, a tea-like elegance, and a syrupy mouthfeel.

Filter Brewing

What you'll need: 15g Coffee (Medium-fine Grind) per 250g Water V60 Dripper Filter Papers Digital Scales Mug or Carafe Coffee Grinder Kettle (Ideally one with a gooseneck) Step-by-step: 1. Rinse your filter paper and then empty your carafe. 3. Grind your coffee so it's fresh. 2. Add coffee to your filter and gently shake to flatten the bed. 3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds. 4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes. 5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes. 6. Enjoy! If you'd like to mix things up, try a Clever Dripper.

Mastering a Cafetiere

What you'll need: 15g Coffee (Coarse Grind) to 250g Water Cafetiere Digital Scales Coffee Grinder Kettle Step-by-step: 1. Pre-heat your cafetiere so it's up to temperature. 2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion. 3. Stir the top later gently to break up the top later. 4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes. 5. Plunge slowly and steadily to the bottom. 6. Serve straight away! If you'd like to step out of your comfort zone, try an Aeropress.

Dialing in Espresso

What you'll need: 18g Coffee (Fine Grind) Espresso Machine Digital Scales Coffee Grinder The Golden Ratio: For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds. Top Tips: - Evenly distribute your ground coffee when it's in your portafilter. - When you tamping your coffee, ensure your press hard and flat. Dialing in: If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.

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Colombia - Finca Las Flores