This coffee is captivating: a delicate fragrance of kaffir lime and white flowers that give way to a juicy and vibrant profile. On the palate, the ripe pineapple and the honeydew melon intertwine with a citrusy and enveloping acidity, reminiscent of the freshness of a freshly cut fruit.
The body is silky and persistent with a clean sweetness that balances the fruity intensity and leaves a long, elegant, and tropical finish. It's a coffee that moves between an aromatic delicacy and juicy energy, a perfect example of the complexity that the varietal Chiroso can reachin expert hands.
HISTORY
The story of Las Flores Farm begins in 1990, when Edilberto Vergara and Nubia Ayure decided to establish their home between the municipalities of Pitalito and Acevedo in southern Huila. At that time, only three of its sixteen hectares were dedicated to coffee, but its constant effort and the annual planting of new plots soon turned the farm into a benchmark for production in the region. By 1996, Las Flores was already completely covered with coffee plantations and recognized for the quality of its daily management and the commitment of its founders.
With the arrival of the second generation (Johan and Carlos Vergara Ayure) the farm entered a new phase. Trained in physical and sensory analysis, the brothers promoted a vision focused on the quality, sustainability and varietal research. In 2000, her mother,Nubia Ayure, opted to take the farm to the Cup of Excellence Colombia, where it reached 32nd place nationally, a milestone that marked the beginning of a profound transformation: renewal of crops, conservation of a natural reserve and study of fermentation processes that would redefine the profile of its coffees.
After Nubia's death, the family redoubled their commitment to quality and innovation. Johan, in particular, transformed the estate into a veritable laboratory for sensory experimentation. His perseverance led him to obtain the first place in the Master of Café award in 2019, organized by Amativo, with a batch of Pink Bourbon that took the name of Las Flores to the international stage.
We traveled personally to Acevedo to meet Johan and his family, tour the farm, and understand every detail of their work firsthand. We rarely find a project with such rigor and authenticity: the Vergara family lives and breathes coffee with a blend of science and emotion that's hard to describe. We can attest that every word about Las Flores is true: the dedication, the precision in the processes, the warmth of the people, and the respect for the land are felt in every conversation, in every cup.
Today, Las Flores represents the best of Huila: a farm that honors its family origins while simultaneously driving the future of Colombian coffee. A place where knowledge is passed down through generations and where each harvest becomes an honest expression of its surroundings and the people who make it possible.
VARIETY AND PROCESS
Chiroso is a natural mutation of Caturra, discovered in Antioquia and recognized for its floral structure and bright acidity — reminiscent of Gesha, yet with a sweeter, more tropical character. Its elongated bean and high density contribute to remarkable complexity in the cup, revealing citrus, floral, and honeyed notes when grown at high altitude.
In this lot, ripe cherries are handpicked and selected through water flotation to remove floaters. They then undergo a double fermentation of 36 hours, first in hermetically sealed bags and later submerged in a must prepared from a previous batch and fed with panela for a month, which adds an extra layer of sweetness and complexity.
After fermentation, the coffee is subjected to a thermal shock with water at 60 °C, a step that helps lock in aromatic compounds, before being dried in dehumidifiers for eight days until a stable and precise moisture content is achieved.
The result is a coffee of exceptional purity and expression, where technique refines —but never overshadows— the identity of the varietal.
RECIPE
For filter:
20 g of ground coffee
340 g of water
Total time: 3' - 3'30"
Ratio - 1:17
We pre-infuse 60g of water for 30" to 45".
First pouring up to 140 g. near the bed and in spirals
Second pour up to 240 g (when the water from the first is almost filtered, but the bed hasn't dried out). Use up-and-down movements to heighten the pour and generate agitation while swirling again.
Third pour up to 340g. Poured near the bed, without height, in a spiral.
