LAS FLORES | NATURAL JAVA

Producer: Jhoan Vergara
Farm: Finca Las Flores
Origin: Colombia
Region: Acevedo - Huila
Varietal: Java
Process: Natural
Fermentation: Controlled FermentationAltitude: 1750 masl
Tasting Notes: Bergamot, lemon verbena, raspberry

Jhoan describes this lot as Fruit Forward Berry Ensemble, a profile built around layers of berry like fruit while maintaining sweetness, body and a clean finish. Only ripe cherries measuring between 24 and 26 Brix are selected before being disinfected, floated and carefully sorted.

Processing starts with a 50°C thermal shock followed by rapid cooling. The cherries then undergo 60 hours of anaerobic fermentation, followed by 12 hours of oxidation. Water is introduced to stabilise the temperature before another 12 hour submerged fermentation with recirculation of the coffee's own mosto.

The coffee is then dried using Jhoan's hermetically sealed stainless steel Pristine Precision Drying system. Drying happens in stages, first reaching 18% moisture before a final drying phase brings it to 11.5% and a water activity below 0.6. The coffee is then stabilised for a minimum of two weeks.

A wild, fruit driven expression of Java, but with the structure and cleanliness to keep everything in balance. A proper Bloody Ripper.

Recommended resting time before brewing or freezing: 14-20 days after roast.