Colombia Las Flores Pink Bourbon Condor Fermentation Washed

コロンビア ラス フローレス ピンクブルボン コンドル ファーメンテーション ウォッシュド

Las Flores is a family-run farm rooted in Acevedo, Huila, with more than thirty years of history behind it. The present quality direction is led by Johan Vergara and Diego Vergara. What began with their parents as a 16-hectare farm planted with around 18,000 coffee trees has grown, through sustained family effort, into a production site with more than 48,000 trees

The brothers work with clearly defined roles. Johan focuses on cultivation and the research and refinement of fermentation and drying protocols, while Diego oversees quality control and the management of overall production. Although the farm is often recognized for its advanced processing, the deeper objective is to express the terroir of Huila as clearly as possible while pursuing consistency, traceability, and repeatability in cup quality.

This lot begins with manually harvested ripe cherries, followed by flotation sorting, then 36 hours of anaerobic fermentation and 12 hours of oxidation. After depulping, the coffee undergoes a second 36-hour anaerobic fermentation. It is then washed twice, treated with a 50°C thermal shock, and finished with 36 hours of mechanical drying in a temperature-controlled environment. The design of the process aims not only for intensity of aroma, but also for clarity and clean structure through the cup.

In the cup, this coffee shows the brightness of lemon candy, the softer citrus of mandarine orange, a fragrant Earl Grey-like line, and a lingering jasmine-like floral finish. With a light roast, the transparency of Pink Bourbon and the precision of Las Flores’ fermentation approach come through in a refined and lifted expression.