Colombia Las Flores Sidra Bourbon Yeast Fermentation Thermal Shock

Colombia Las Flores Sidra Bourbon Yeast Fermentation 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: Sidra Bourbon
Process: Yeast Fermentation Thermal Shock

Tasting Notes: Soft, delicate and complex with notes of pink sherbet, lilac, rose and elderflower jelly.

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.

Sidra is renowned for its high yields while the plant itself is distinguished by its thick trunks. Dark green leaves adorn its branches, while its cherries grow densely packed, larger and rounder compared to other varieties.

The cherries are collected at optimal maturity, considering brix levels. After harvesting, ripe cherries undergo manual selection to remove impurities, followed by 48 hours of fermentation in plastic tanks, during which time the leachates generated by the mass are recirculated to maintain consistent conditions.

Then, diverging from conventional processing norms, a warm thermal shock of 50°C is applied. Subsequently, the cherries are placed in sealed plastic containers to begin a second anaerobic fermentation phase. During this, Saccharomyces cerevisiae strain T58 yeast is added at a ratio of 1 gram per 5 kilograms of cherry. This solution, actively diluted at 35°C, is sprayed onto the cherries and left for 80 hours.

Afterwards, the cherries undergo mechanical drying for approximately 12 hours, followed by solar drying for about 15 days. The coffee then undergoes 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.