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

• STEP 1. HAND PICKING OF THE RIPEST CHERRIES (22 BRIX DEGREES AND ABOVE).

• STEP 2. THE CHERRIES ARE LEFT TO OXIDATE IN CHERRY FOR ABOUT 36 HOURS IN OPEN BAGS.

• STEP 3. THE CHERRIES ARE SELECTED BY DENSITY BY PUTTING THEM IN WATER AND REMOVING THE ONES THAT FLOAT. THISALSO HELPS COOL THE INSIDE TEMPERATURE OF THE CHERRIES BEFORE THE NEXT STEP.

• STEP 4. THE COFFEE IS PULPED AND PACKED IN SEALED PLASTIC BAGS CALIBRATED AT 50 KG EACH TO UNDERGO AN ANAEROBIC PROCESS FOR 60 HOURS.

• STEP 5. THE BEANS AR WASHED WITH WATER AT 40 DEGREES AND THEN COOLED WITH COLD WATER TO STOP THE FERMENTATION (THERMAL SHOCK).

• STEP 6. THE BEANS ARE PUT TO DRY IN A CASA ELBA FOR 12-15 DAYS DEPENDING ON THE WEATHER AND THE BEANS ARE MOVED 3-4 TIMES A DAY TO MAKE SURE THAT ALL THE BEANS DRY EVENLY.

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.

• Origami Air M / Origami Filter (recommended)

• 1:16.7 ratio

• 93° Temperature (85 - 100 total ppm recommended)

• 550 - 700 micron

For 15g :

1. First pour 50g till 10 seconds (quick gentle spin)

2. 35.seconds 2nd pour till 100g

3. when the coffee bed is dry 3rd pour till 175g

4. same again 4rd pour till 250g (gentle spin again)

Enjoy Coffeelover !