Colombia | Las Flores | Chiroso Natural

This lot's process begins with hand-picked mature cherries that are washed, floated, and oxidised for 48 hours. The cherries are then placed in tanks submerged in water, and the temperature is raised from 15°C to 50°C. An anaerobic fermentation phase starts in hermetically sealed containers with yeast added to modulate the profile through the alcoholic metabolism of microorganisms for 48 hours. Drying begins with a fast process to fix flavours and then slowly preserve the physical integrity of the seed. This process includes mechanical drying for 24 hours and then a solar patio for two weeks. The cherries are stabilised for four weeks in closed plastic bags.

About Las Flores

The Las Flores Farm is located in the Huila Region of Colombia at 1730 masl. Spanning over 14 hectares, the farm produces two coffee crops per season – the main crop is harvested from February to March, and the mid-crop from September to October.

Begun in 1990 by the matriarch of the Vergara family, who was dedicated to raising 18,000 coffee trees. Each year the family continued to plant more
seedlings until they reached 90,000 coffee trees.

In 2006 Las Flores participated in the Cup of Excellence. From that moment the family began their journey into the world of specialty and
differentiated coffees. Dedicated to several years of testing, learning and a lot of experience, the family took time to identify what profiles their
coffees had and how they could be improved agronomically and in the cup.

Now three generations on, owner Edilberto Vergara with the help of his son Jhoan, has begun to adjust production and improve the post-harvest processes. Today they propagate varieties such as: Pink Bourbon, Tabi, Java, Maracaturra. In addition, they have implemented fermentation processes in exotic varieties such as Wush Wush and Bourbon Sidra.

All the coffee at Las Flores is handpicked and naturally dried to ensure consistency in quality. Different fermentation techniques such as oxidation
followed by anaerobic process and fermentation in bags is used to create unique flavour profiles.

About Chiroso VARIETAL

Chiroso is a mutation of an Ethiopian Landrace found initially in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans and its sensory traits.

This long bean variety was discovered growing in the area surrounding the small town of Urrao, and initially cultivated by the coffee farmer, Jose Arcadio Caro, who was Pergamino’s first allied producer in the region.

Originally cultivated for its resilience and high productivity in the cool climate and high elevations of the area, it is now being celebrated for its complex and floral cup profile.