Varietal: Java
Process: Semi-Washed
Score: 88
Altitude: 1750 - 1800 
Region: Huila - Bruselas - Colombia

Roast: Filter

Tangerine, Green Apple

The process begins with harvesting ripe cherries, which are then selected and disinfected with alcohol. It starts with a 12-hour oxidation in a tank, followed by a 48-hour anaerobic fermentation in bags. The cherries are then pulped and undergo a final 36-hour mucilage oxidation. A thermal shock with 50°C water is applied to lock in fermentation compounds. The coffee is dried in a dehumidifying machine for 36 hours, where controlled airflow and condensation remove moisture while preventing volatile compound loss. Finally, the coffee is stabilized in storage for a minimum of 10 days.

The Story: "Las Flores" farm was established in 1990, initially managing 18,000 trees and expanding to 90,000 by 2006, when they joined the Cup of Excellence competition, marking their entry into specialty coffee. Through years of trials and learning, they identified and refined their coffee profiles. With the support of his son Jhoan, they improved production and post-harvest processes. Today, they grow varieties like Pink Bourbon, Tabi, Java, and Maracaturra, and have implemented fermentation processes for exotic varieties like Wush Wush and Sidra Bourbon.

By Brewing Dealer:
Filter Method: Kono
Coffee: 10.0 g
Grind: Comandante 15 click
Water: 200 g at 93 Celsius
TDS: 1.50
Flow: High Flow rate 3.8g. Low Flow Rate 2.7g.
Pour:
1.- 45g - 30 sec
2.- 100g - 1.00 min
3.- 150g - 1.45 min
4.- 200g - 2.35 min
Serve: Between 57ºc and 65ºC