[Green Bean] Colombia Las Flores Java Natural

ALL INFORMATION;

Origin : Colombia
Category : Competition Grade
Region / Area : Acevedo
Farm : Las Flores
Altitude : 1700m
Variety / Processing : Java Natural
Dominic's SCA Cupping Score : 90.50
Note : Acai Berry, Acid Dark Chocolate, Rose Floral, Cherry, Very Intense & Good Sweetness
Harvest : 2025
Shipping : Air (vacuum)
Weight: 1kg

Las Flores

Las Flores is a 14.5-hectare farm in the town of San Isidro, in the city of Acevedo, Huila. Jhoan Vergara's family, which has been producing coffee for three generations, started the farm with 18,000 coffee trees in 1990. Each year they continued to grow until they reached 90,000 coffee trees. The turning point for Finca Las Flores was when she participated in the Cup of Excellence in 2006. The CoE program began their journey into a world of professional and differentiated coffee.

Johan began controlling the coffee's production and improving its post-harvest processing. Specially produced varieties include Pink Bourbon, Tabi, Java, Maracaturra, Chiroso and Sidra. All of Las Flores' coffee is hand-picked and naturally dried to ensure quality consistency. It also focuses on various fermentation techniques, such as oxidation.

JAVA PROCESSING

● STEP 1. SELECTION CHERRY
Careful selection of ripe cherries with 24-26 degree brix. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.

● STEP 2. QUENCHING
When the coffee arrives at the processing station, start with a thermal shock with water at 50°C to activate the sugars in the coffee. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.

● STEP 3. FERMENTATION
The process begins with an anaerobic fermentation for 60 hours. After 60 hours we uncover the containers and oxidation takes place for 12 hours, during this period we
increase the temperature and after 12 hours we introduce water to stabilize and control the temperature and carry out submerged fermentation for 12 more hours with recirculation of the must.

● STEP 4. PRISTINE PRECISION DRYING
Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 18%.
Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage. Finally, once again through the Pristine
Precision Drying equipment to bring the humidity to 11.5% and the water activity below
0.6%. Minimum stabilization time 2 weeks.