Colombia - Finca Las Flores

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.

Sourced from the Acevedo region of Colombia · Acevedo, this lot from Finca Las Flores is produced by Jhoan Manuel Vergara Ayure. The coffee features the Red Bourbon varietal, which is widely celebrated for its balanced sweetness and complex acidity. This specific harvest has undergone an anaerobic processing method, a technique that often intensifies the fruit-forward characteristics and perceived body of the cup. Roasted by Clifton Coffee Roasters, the profile presents distinct notes of sweet banana bread, raspberry marshmallow, and white tea.

When evaluating such unique profiles, tasters often reference the flavor wheel to categorize the interplay between the fermentation-driven sweetness and the delicate tea-like finish. While anaerobic processing can impart a signature intensity, the inherent qualities of the Bourbon variety provide a structured foundation for these vibrant, dessert-like flavors to shine.