Colombia Finca Las Flores (Sidra Anaerobic Washed)
Ginger Lily, Lychee, Pear
Finca Las Flores is one in a group of five farms that have banded together for the greater success of each producing family. This tight-knit collective in the Pitalito area collaborates closely in everything from agronomy and processing innovations, through to marketing networks and community get-togethers.
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 have 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, whilst always retaining a dedicated natural reserve to protect its biodiversity.
Sidra (also known as Sydra or Bourbon Sidra) is a hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.
Roaster Notes:
A clean cup coffee lifted by prominent interleaving notes of Lychee and Ginger Lilies. A delicate and floral forward coffee that shines so well across espresso and filter. In milk, a lower ratio of milk to coffee will help to avoid overpowering the delicate flavors
Area: Bruselas, Pitalito
Process: Anaerobic Washed
Variety: Sidra
Altitude: 1750 meters
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Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old he joined the army where he completed 18 months of service.
His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.
Progressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.
In 2018, La Quebradita was acquired by Edinson and his girlfriend Luz Angela, with financial support from Angela's father, who strongly believed in the family project. Edinson, since the age of 20 in 2016, had been dedicated to the world of coffee, focusing especially on quality aspects. Thus was born Quebraditas Coffee Farm, a family venture with a clear focus on the production of specialty coffees. Their unique proposition lies in the creation of differentiated and replicable sensory profiles, thanks to innovative fermentation processes such as thermal shock and yeast inoculation. Additionally, their focus on agronomic management, highlighting soil care through techniques like strategic shading, the use of organic matter, pH maintenance through amendments and lime, allows them to enhance coffee quality from its cultivation. With two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebraditas Coffee Farm covers a total of 18 hectares. Of these, 10 are planted with traditional varieties such as Caturra and Colombia, while they are consolidating one exclusively for varietals. Among the cultivated varieties are Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, Arará, with a long-term vision of dedicating the entire land to varietals. The farm is open for visits, providing a close look at cultivation, agronomic management, and the production process. Additionally, they offer the opportunity to conduct tastings on the farm, equipped with a laboratory that ensures transparency for both visitors and their own customers.
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- Hand picking of cherries.
- Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
- Washing and removal of floaters, disinfection of washed cherries with ozone.
- Peeling the cherries.
- Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
- Fermentation for 144 hours.
- Washing and drying for 20 days.
