Colombia Finca Las Flores

“Chiroso”, a Spanish influenced name, relatively new variety and identified as an Ethiopian Landrace from recent studies. This long bean variety was discovered growing in the area surrounding Urrao, Antioquia, Colombia. However, there are still many things unknown about this variety but the potential of this variety is enormous for its cup quality described as complex, aromatic, elegant, sweet with bright acidity.

Las Flores began with 2 hectares mixing caturra and colombia variety coffee trees (some 18,000 in total planted) when Edilberto Vergara and Nubia Ayure arrived, moving the family from Cundinamarca to Acevedo in 1990. As their three boys grew up, they became instrumental in the Las Flores production. Eldest Carlos with youngest Diego runs most logistics for the farm on the ground. Whilst middle son, Johan, has brought his experience from working with other celebrated producers to direct processing decisions at Las Flores and having an extraordinary impact on the qualities being achieved.

Since 2006, the family has gradually built on their traditional beginnings with the introduction of alternative varieties for the region, such as Chiroso, Java, Pacamara, Pink Bourbon, and Tabi. Currently, Las Flores spans over 14 hectares with 90.000 trees at 1730 masl, whilst always retaining a dedicated natural reserve to protect its biodiversity.

Careful selection of cherries is done to ensure optimum maturity for processing. Then, 48-hour oxidation in plastic drums, and fresh cherries then inserted, continued with an anaerobic fermentation process. The yeast obtained from the coffee cherries is added at 35-degree temperature for 80 hours. Drying starts with mechanical drying for 24 hours at the beginning to fix flavors and then a solar patio for 2 weeks to preserve the physical integrity of the beans.