Level - Special Espresso

FINCA LAS FLORES is a family-run farm in Acevedo, Huila—established in 1990 by Edilberto Vergara and Nubia Ayure. A milestone came in 2006 when Nubia placed 16th in the Cup of Excellence. Today, their son Jhoan Vergara drives the farm forward alongside his siblings, introducing exotic cultivars and pioneering bold processing methods. In 2019, their Pink Bourbon won Master of Coffee, cementing the farm’s global reputation.

Finca Las Flores is rooted in sustainability, promoting the use of biochar and sharing agronomic knowledge with the next generation.

THE WASHED PROCESS is anything but ordinary: 36 hours of anaerobic fermentation in cherry, followed by 12 hours of oxidation, then another 36 in parchment. A 30-minute thermal shock at 50 °C intensifies flavour development before the coffee undergoes 60 hours of controlled mechanical drying. NOMAD selects this lot for its precision and clarity - expect a vibrant, expressive cup with structure and depth.

Expect notes of White Flower, Peach, Honeydew Melon

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.