DIEGO VERGARA / PINK BOURBON

Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure. Originally from the department of Cundinamarca, they were children of coffee growers who inherited their passion for the countryside and, especially, for coffee.

The farm covered 16 hectares, with only 2 hectares cultivated with coffee. This is where Jhoan’s parents began their work, gradually cultivating the remaining land. By 1998, the entire farm was fully cultivated.

By this time, our family had grown into a household of five children, from eldest to youngest: Xiomara, Leonardo, Carlos, Jhoan, and Diego.

At that time, the traditional approach was to cultivate, harvest, wash, dry, and sell the coffee. This was the complete production cycle.

In 2006, my mother took the initiative to participate in the Cup of Excellence, where she ranked 16th. It was at this moment that she took her first steps into the great world of specialty coffee.

Years later, our mother passed away, leaving behind a very important legacy and a task for us to carry forward. She was someone who firmly believed that the countryside had a future, as long as we studied everything related to coffee in depth.

As we grew up, we began asking many questions: What happens after we deliver our coffee? Where does it go? How could we improve? Is there a broader market for our coffee?

Jhoan began investigating these questions more deeply and enrolled at a public institution called SENA, where he developed both theoretical and practical knowledge related to coffee. He also learned improved agricultural practices that helped enhance the quality of the coffee in the cup.

At this time, the traditional Caturra variety that we had cultivated began to be renewed. Little by little, we visited other producers, learned about different coffee varieties, and tasted and analyzed sensory profiles that were well suited to the altitude of our farm and the characteristics of our soils.

This led us to plant, and today we grow, a number of exotic varieties, including Java, Pink Bourbon, Tabi, Chiroso, and Bourbon Sidra.

Already deeply immersed in the pursuit of quality, Carlos, Jhoan, and Diego decided to take the next step. Their goal was to develop replicable processing profiles that could highlight the potential of each variety.

Carlos and Diego are responsible for processing the coffee and carefully managing fermentation times, processing methods, and drying. Jhoan is responsible for analyzing the experiments and determining which process works best for each variety. He is also in charge of the commercial side and sharing their work with the wider coffee community.

Coffee Cherries are carefully selected and they are floated in water with 5% alcohol to disinfect.

Cherries go through 36 hours of anaerobic fermentation, then they are placed in open tanks for 12 hours in an oxidation stage. Right after, coffee is depulped and another anaerobic fermentation is done for 36 hours. 

Quenching is a specific method of rapidly cooling down coffee beans or cherries.  It is a critical step in various coffee processing methods as it contributes to fixate the compounds released during fermentation.  The combination of hot and cold water first opens the pores in the bean and the fixates the volatile compounds. Thus, fermentation process is abruptly interrupted with hot water (50°C) and then cold water (20°C) quenching. This lasts for 30 minutes.

Coffee is dried in a hermeticaly sealed stainless steel dehumidifier until it reaches 11%. Pristine Precision Drying is done for approximately 36 to 40 hours. Stabilization folows for 1 week.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.