las flores competition natural java
las flores competition natural java
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
THIS COFFEE COMES IN 150g TINS
Variety: java
Process natural +
Origin Colombia
Region Pitalito, Huila
Finca las Flores
Producer Johan vergara
Altitude 1750 masl
CHERRY - RASPBERRY- BUBBLEGUM
From Lohas Beans:
About Java: Was originally introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. It was thought to be a Typica variety, but in fact it is an Ethiopia Landrace - Abisinya. It has a better tolerance to coffee leaf rust and coffee berry disease than other arabica varieties.
Beautifully encapsulates a variety of berry flavor within a fruit-forward coffee profile, evoking a diverse and harmonious ensemble of fruity notes. The art of producing a great fruit-forward coffee lies in achieving a balanced flavor profile. while the fruitiness is the highlight, it is harmoniously balanced with sweetness, body and clean finish. This is the mark of skilled coffee processing.
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
Brew Guide Below
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.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk