Fermentation: 1. Harvesting: The coffee berries are hand-picked and selectively picked when they reach optimal ripeness, ensuring high sugar content, uniformity and stability throughout the fermentation process. ‎
2. Water sorting (flotation): The harvested berries are immersed in clean water to remove unripe, overripe and light (low density) berries; thus, only the densest and highest quality berries are processed further. ‎
3. Berry oxidation (12 hours): The selected whole berries undergo a controlled oxidation phase lasting 12 hours. During this phase, enzymatic processes are activated inside the berries, which enhances the development of aromatic precursor compounds and prepares the sugars for anaerobic fermentation. ‎
4. Anaerobic fermentation (48 hours): After oxidation, the berries are transferred to sealed containers where they are fermented under anaerobic conditions for 48 hours. This controlled environment limits the access of oxygen, allowing for precise control of microbial growth, which enhances the sweetness, structure and complexity of the fruit profile. ‎
5. Depulping: The berries are mechanically depulped, separating the beans from the pulp. ‎
6. Oxidation of depulped coffee (36 hours): The depulped coffee is subjected to a 36-hour oxidation step under controlled conditions. ‎
7. Washing: After oxidation, the coffee is gently washed with clean water to remove any remaining pulp (mucilage). ‎
8. Drying: The washed coffee is dried in mechanical dryers (dehydrators) at a controlled temperature. ‎
More than three decades ago, Edilberto Vergara and Nubia Ayure II, dedicated, hardworking and visionary parents, began the history of Finca Las Flores in the municipality of Acevedo (Huila department), located at an altitude of 1,750 meters above sea level. At the beginning, the farm covered only 16 hectares and had around 18,000 coffee trees; however, thanks to years of perseverance and the joint efforts of the family, the farm has grown into a model enterprise with over 48,000 trees, focused on the production of high-quality coffee. The legacy of Ms. Nubia, who passed away in 2012, continues in the work of her sons, Johan and Diego Vergara; they are the ones who transformed the farm into a benchmark for specialty coffee production in southern Huila. Inspired by his mother’s example, Johan began to study and refine the growing, fermentation and drying processes, while Diego took over production management and quality control. In 2006, the family took a major step forward by participating in the Cup of Excellence competition for the first time, marking their entry into the world of specialty coffee. Since then, their mission has been to constantly innovate in the selection of varieties and processing methods, and to strive to best reveal the unique character of the Huila terroir. Today, Finca Las Flores grows a wide range of varieties, including Bourbon (red, pink and yellow), Tabi, Java, Maracaturra, Gesha, Caturra Chiroso, Wush Wush and Sidra; each one is the result of years of experimentation, curiosity and genuine dedication. The Vergara family is guided by a clear philosophy: to produce exceptional coffee with stable, traceable and reproducible flavor profiles, reflecting the dedication of a family that has transformed its heritage into a constant pursuit of excellence. ‎