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las flores decaf

las flores decaf

£19.50 GBP
£19.50 GBP
Sale Sold out
Taxes included.
Grind size
Weight

FAR FROM ORDINARY…

Grown at 1,750 metres in Pitalito, Huila, this Pink Bourbon decaf comes from Finca Las Flores, where brothers Johan and Diego Vergara have built on more than 30 years of family coffee farming. Their focus on experimentation and precise processing shines through here. After selective harvesting, the cherries undergo staged anaerobic fermentations, oxidation, and a brief thermal shock to enhance flavour before being dried and decaffeinated by Descafecol. The result is a complex, aromatic cup with notes of clove, pink pepper, ginger, and roses - a showcase of the farm’s commitment to quality, without the caffeine.

partner: CATA

farmer: jhoan vergara

region: huila, colombia

process: EA + thermal shock

alt: 1750 masl

variety: pink bourbon

cup profile: clove - ginger - pink peppercorn

C O M P L E X

 

**IMPORTANT SHIPPING INFO**

ALL PACKAGES ARE SENT ‘TRACKED’

PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)

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

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

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

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. 

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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.

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