Colombia Las Flores Chiroso Anaerobic Thermal Shock

Colombia Las Flores Chiroso Anaerobic Thermal Shock

in Tasting notes + farm info

Origin : Colombia
Region: Pitalito, Huila
Altitude: 1700 - 1780 meters above sea level
Producer: Jhoan, Carlos & Diego Vergara
Variety: Chiroso
Process: Anaerobic Thermal Shock

Tasting Notes: Big and juicy with deep notes of passionfruit, pomegranate, dark grape and pineapple.

In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations, and an annual rainfall of 1113mm, all contributing to optimal conditions for coffee cultivation. The farm cultivates varieties including Java, Pacamara, Tabi, Pink Bourbon, Chiroso, Sidra and Catimor.

The name “Chiroso” in rural Colombia refers to something slightly elongated, a nod to the variety’s cherrie shape. Possibly an up-and-coming star in the competition scene, Chiroso stands out with its desirable sensory attributes and cup quality.

After harvesting the ripest cherries - a manual selection process is undertaken to eliminate impurities, followed by a 48-hour rest period on raised beds. Subsequently, deviating from conventional norms, a thermal shock is applied, raising the temperature from 15°C to 50°C, initiating a 48-hour anaerobic fermentation.

Afterwards, the cherries undergo mechanical drying for approximately 24 hours, followed by solar drying for about 15 days. The coffee then goes through rigorous quality control, including analysis by the quality team, stabilisation in the warehouse, hulling and sorting.

Farm History Operated by third-generation growers, the Vergara brothers, Finca Las Flores started in 1990 with a modest 2 hectares and 1,800 Caturra and Colombia variety trees. In 2006, brothers Carlos, Jhoan and Diego expanded the farm’s offering by incorporating more varieties. Now spanning 14.5 hectares with 90,000 coffee trees, 1.5 hectares are a nature reserve.

In 2006, Finca Las Flores achieved 16th place in the Cup of Excellence, reinforcing the Vergara family’s dedication to superior coffee quality. Today, Carlos and Diego oversee logistics, while Jhoan focuses on quality assurance. With 30 years of experience, the Vergara family combines traditional practices with innovation, driving significant advancements in coffee production.