las flores competition hydro honey
las flores competition hydro honey
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FAR FROM ORDINARY…
Finca Las Flores was established over 30 years ago by Edilberto Vergara and Nubia Ayure, starting with 16 hectares dedicated to coffee cultivation. Following Nubia’s passing in 2012, their sons, Johan and Diego, took over the farm and introduced innovative methods in both cultivation and processing.
THIS COFFEE COMES IN 150g TINS
farmer: jhoan & Diego vergara
region: huila, pitalito
variety: java
process: hydro honey
alt: 1750 masl
profile: cherry - mango - blood orange
D E E P, F R U I T Y & V E R Y S W E E T
This stunning competition coffee begins with the meticulous selection of ripe Java cherries, carefully sorted and disinfected with alcohol. The whole cherries undergo a series of intricate processing steps, including oxidation, fermentation, thermal rinsing, quenching, and precision drying—each step enhancing complexity and refining its flavour profile.
Freshly picked Java cherries are then introduced, pulped together, and fermented for an additional 40 hours, infusing the lot with an extra layer of depth and vibrancy. The duo cherries are then precision dried to an ideal 11% moisture content, completing this exceptional honey-processed coffee.
This coffee is phenomenal on all brew methods!
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT ‘TRACKED’
PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.