Las Flores - Chiroso *Rare*

Purple Grape, Black Cherry, Cognac, Dark Chocolate
Country: Colombia
Region: Huila
Process: Natural
Variety: Chiroso
Elevation: 1730-1750masl

First roast - 12/12/2023 - Limited amount

This 100% Chiroso lot begins with cherries being picked at peak maturity, then washed, sorted and oxidised for 48 hours.
The cherries are then introduced into tanks submerged in water and the temperature is raised from 15°C to 50°C.
An anaerobic fermentation phase begins in hermetically sealed containers.
Yeast is added to modulate the profile through the alcoholic metabolism of the micro-organisms for further 48 hours.
Drying starts with a fast process at the beginning to temper flavours and then slow to preserve the physical integrity of the seed.
Within the drying process, it is a combination of mechanical 24 hours and then solar patio for 2 weeks.
Lastly, the cherries are stabilised for 4 weeks in closed plastic bags.

The Las Flores Farm is located in the Huila Region of Colombia at 1730 masl.
Spanning over 14 hectares, the farm produces two crops of coffee pear 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 Johan, have 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, Bourbon Sidra and Chiroso

Suggested recipe for V60
Dose - 15g
Yield - 250g
Grind - Coarse
Water Temperature - 90c
Time : 2:40
4 pours of 60g, 70g, 60g, 60g every 45 seconds
*We use 1 cup Hario V60 Ceramic, our water is Reverse Osmosis 70ppm-100ppm

All orders are packaged with care and shipped within 3 business days.

You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.

We ship internationally fresh coffee!

For international orders we use Fedex Express which takes about 3-10 business days depending on your location.