LAS FLORES / JHOAN VERGARA

Farm Las Flores began in 1990, it was founded by Edilberto Vergara and Nubia Ayure. Originally from the department of Cundinamarca, children of coffee growers who inherited their passion for the countryside and especially for coffee. The farm has an extension of 16 hectares (160,000) m2, only 2 hectares were cultivated in coffee and it is where my parents began their work in cultivating the rest of the free land. For the year 1998 the farm is already fully cultivated. By this time a family is already formed in a nucleus of 5 children, from eldest to youngest: Xiomara, Leonardo, Carlos, Jhoan and Diego at this time the traditional was to cultivate, harvest, wash, dry and sell, this was the productive cycle and traditional that was used, in 2006 my mother took the initiative to compete in the cup of excellence and was ranked 16th and it was at that moment that she took the first steps to explore the great world of specialty coffees, years Later, our mother passed away and left us a very important legacy, a task that we must carry out and that in life she was a person who faithfully believed that the field had a future as long as we studied in depth everything related to coffee. We children grow up and begin to ask ourselves many questions. One of them was what would happen after delivering our coffee? What would its destination be? How could we improve? Will there be a broader market? For this time Jhoan is given the

task of investigating a little more about each question and entering a public institution called Sena, where he learns and deepens theoretical and practical knowledge on coffee-related issues. learn better agricultural practices that lead to improving all the links in the coffee chain and emphasise quality in the cup, at this time the traditional Caturra variety that we had cultivated began to be renewed and little by little we visited producers, getting to know different types of varieties, tasting and analysing sensory profiles that were consistent with the height of our farm and available soils, today Finca Las Flores has different varieties such as:

JAVA: 3,500 TREES PINK BOURBON: 20,000 TREES

MARACATURRA: 4,000 TREES CASTILLO AND COLOMBIA: 25,000 TREES

TABI: 2,500 TREES CATURRA CHIROSO: 6,000 TREES

BOURBON SIDRA: 5,000 TREES

GENERATIONAL RELIEF

Already immersed in the subject of quality. Carlos, Jhoan and Diego decide to take the next step. It consisted of starting to develop replicable profiles and thus be able to highlight the potential of each variety, each one having its fundamental work on the farm. Carlos and Diego are in charge of processing and giving proper management to fermentation times, types of processes and care in drying, Jhoan is in charge of analysing the experiments, defining which process is according to the variety and judging the quality. He is also in charge of the commercial part to publicise the work that is done together. According to the time that we have carried out this project, we have been able to design different processes such as natural, honey, and washed, highlighting each characteristic of each variety.

ACHIEVEMENTS

Jhoan in 2019 participates in the MASTER OF COFFEE contest, in the coffee grower - roaster modality, occupying the first place of 162 participants with our flagship rosé bourbon variety with a semi-washed process. He had the opportunity to travel to South Korea and participate in an auction with coffees from different parts of the world, achieving first place in the auction. This achievement makes us believe that we are on the right track, it motivates us to improve and give our best to always bring excellent coffee to customers. In each process we carry out we always think that we are in a contest and we put into practice every knowledge.

MISSION

Finca las Flores's mission is to contribute to the environment with excellent agricultural practices. Make this company a gateway to share knowledge with generational changes in order to join forces and have a profitable and sustainable coffee industry.

VISION

Position ourselves as a company with projection into the future, conquering customers and new markets, having facilities with state-of-the-art equipment where the customer can learn about and understand the coffee process up close and be able to effectively explain this wonderful world called coffee

• SCHRITT 1. HANDVERKEHR DER REIFSTEN KIRSCHEN (22 BRIX-GRADE UND HÖHER).
• SCHRITT 2. DIE KIRSCHEN WERDEN IN OFFENEN SÄCKEN ETWA 36 STUNDEN LANG ZUM OXIDIEREN GELÄNDE GELÄUFT.
• Schritt 3. Die Kirschen werden nach ihrer Dichte sortiert, indem man sie in Wasser legt und die schwimmenden Kirschen aussortiert. Dies trägt auch dazu bei, die Innentemperatur der Kirschen vor dem nächsten Schritt abzukühlen.
• SCHRITT 4. DER KAFFEE WIRD VERMISCHT UND IN VERSIEGELTE PLASTIKSÄCKE MIT EINEM GEWICHT VON JE 50 KG VERPACKT, UM EINEM ANAEROBEN PROZESS ÜBER 60 STUNDEN UNTERZUGEBEN.
• SCHRITT 5. DIE BOHNEN WERDEN MIT WASSER BEI 40 GRAD GEWASCHEN UND DANN MIT KALTEM WASSER ABGEKÜHLT, UM DIE FERMENTATION ZU STOPPEN (THERMISCHER SCHOCK).
• SCHRITT 6. DIE BOHNEN WERDEN JE NACH WETTER 12-15 TAGE LANG IN EINER CASA ELBA ZUM TROCKNEN GESTELLT UND WERDEN 3-4 MAL AM TAG GEWEHRT, UM SICHERZUSTELLEN, DASS ALLE BOHNEN GLEICHMÄSSIG TROCKNEN.

Kunden, die ganze Kaffeebohnen kaufen, sollten beachten, dass diese vom Umtausch ausgeschlossen sind. Um eine Stornierung zu erwirken, ist es wichtig, dass Kunden ihre Bestellung vor dem Versand stornieren. Sobald der Kaffee versendet wurde, ist eine Stornierung nicht mehr möglich. Diese Regelung dient dazu, unseren Kunden stets frischen Kaffee zu bieten und die hohen Qualitätsstandards, die sie erwarten, auch weiterhin zu erfüllen.

Wir versenden mit der Schweizerischen Post. Die Lieferung dauert in der Regel 1 bis 3 Werktage. Die Lieferzeiten können jedoch je nach Zielort und gewählter Versandart variieren, daher können wir kein genaues Lieferdatum garantieren. Sobald die Zahlung eingegangen ist, planen wir Ihre Bestellung für den nächsten Rösttag ein. Nach der Röstung versenden wir Ihren Kaffee.

• Origami Air M / Origami Filter (empfohlen)
• Verhältnis 1:16,7
• 93° Temperatur (85 - 100 ppm Gesamtkonzentration empfohlen)
• 550 - 700 Mikron

Für 15 g:

1. Zuerst 50 g einfüllen und 10 Sekunden lang (schnelles, sanftes Drehen)
2. 35 Sekunden, zweiter Guss bis 100 g
3. Wenn das Kaffeebett trocken ist, 3. Aufguss bis 175 g.
4. Das gleiche Verfahren wiederholen, 4. Mal einfüllen, bis 250 g erreicht sind (erneut leicht schwenken).

Viel Spaß, Kaffeeliebhaber!