About

Produced by Jhoan Manuel Vergara Ayure and his family at Finca Las Flores in Acevedo, Colombia, this Red Bourbon showcases the farm's innovative approach to fermentation and processing. Fully ripe cherries are hand-picked at peak sweetness, sorted by flotation, and processed. The coffee undergoes a carefully controlled fermentation, beginning with a thermal shock treatment before 60 hours of anaerobic fermentation, a 12-hour oxidative phase, and a further 24 hours anaerobic fermentation. The cherries are dried in the farm's hermetic drying chambers, where temperature and humidity are carefully managed to achieve an even, stable moisture content. Following drying, the coffee is rested for 10-14 days before milling, allowing the profile to stabilise and mature. The result is a vibrant and layered cup with notes of sweet banana bread, raspberry marshmallow and white tea. This coffee is balanced by delicate florals and a refined tea-like character, while the extended fermentation contributes to a syrupy mouthfeel and exceptional complexity.