Pink Bourbon Diego Vergara

The process begins with a rigorous selection of the coffee cherries, which are then disinfected by immersion in water containing 5% alcohol.

The cherries undergo a 36 hour anaerobic fermentation, followed by 12 hours of oxidation in open tanks. After depulping, the coffee is subjected to a second 36 hour anaerobic fermentation to enhance its aromatic complexity and sensory attributes.

Fermentation is halted through a thermal shock process, using hot water at 50°C followed by cold water at 20°C for 30 minutes. This method helps preserve and lock in the aromatic and volatile compounds developed during fermentation.

Finally, the coffee is dried in a sealed stainless steel dehumidifier until it reaches 11% moisture content. This precision drying process takes approximately 36 to 40 hours and is followed by a one week stabilization period.

Finca Las Flores, located in Acevedo, Huila, Colombia, is a family owned coffee farm internationally recognized for producing high quality specialty coffees.

Led by brothers Diego and Jhoan Vergara, the farm stands out for its continuous innovation in coffee processing and fermentation techniques, creating unique cup profiles highly valued by roasters, coffee shops, and coffee professionals around the world.

Through its commitment to excellence, sustainability, and research, Finca Las Flores has become a benchmark in Colombian specialty coffee. Its coffees have been featured in national and international Barista and Brewers Cup championships, contributing to major achievements and strengthening the farm’s reputation within the global specialty coffee industry.

Variety Pink Bourbon
Process Washed
Region Acevedo, Pitalito
Producer Diego Vergara
Farm Las Flores
Altitude 1750masl

Suggested for Filter & Espresso