Colombia Las Flores Bourbon Sidra Thermal Shock Yeast Anaerobic Natural

Las Flores is a farm in southern Huila run by Johan Vergara and his family, and it has become one of the most recognizable names in Colombia’s experimental high-quality coffee scene. The farm cultivates a range of varieties including Bourbon Sidra, Pink Bourbon, Chiroso, and Java, with fermentation and drying methods tailored carefully to the character of each lot. What makes Las Flores especially compelling is that the work goes beyond simply producing unusual coffees. The goal is to refine aroma, texture, and varietal expression as precisely as possible, giving each release a clear sensory identity. That combination of rare cultivars and highly controlled post-harvest work has made the farm a reference point for modern Colombian coffee and a frequent subject of competition-level interest.

This lot is a Bourbon Sidra processed as Thermal Shock Yeast Anaerobic Natural, showing the farm’s advanced approach to fermentation design. Carefully selected ripe cherries are managed at high sugar levels, passing through oxidation and anaerobic fermentation while yeast activity helps build fruit intensity and aromatic complexity. A thermal shock stage is then used to preserve delicate volatile compounds and sharpen the structure of the cup before the coffee is dried in a natural style to concentrate sweetness and juicy fruit character. Methods like this can easily become excessive if not handled with precision, but here the aim is clearly balance as much as impact.

In the cup, strawberry leads with a bright, sweet fruit character. Mangosteen follows with a denser tropical sweetness and rounded depth through the middle. Lychee lingers in the finish, adding fragrant freshness and a lifted floral fruit quality that keeps the profile elegant. As a light roast, the coffee should feel vivid, layered, and polished, with Bourbon Sidra’s fine aromatics working naturally alongside the expressive fermentation character.