Level - Competition

This competition-profile coffee stands out for its freshness and complexity. In the cup, you’ll find notes of lemongrass, cherry, and dried fruit, complemented by hints of kiwi, mango, melon, and grapefruit. Its sweetness is enhanced by subtle touches of orange blossom honey, panela, and nectarine, offering a rich and balanced sensory experience.

Finca Las Flores – Huila, Colombia

Nestled in the hills of Acevedo, Huila, Finca Las Flores began in 1990 as a small family farm with just two hectares of coffee. Founded by Edilberto Vergara and Nubia Ayure, it has since grown into a 16-hectare model of innovation and sustainability in specialty coffee.

The legacy of Nubia—who earned 16th place in the 2006 Cup of Excellence—lives on through her children, especially Jhoan Vergara. Under his leadership, the farm has undergone a transformation: new plantings, exotic varieties like Java, Pink Bourbon, and Sidra Bourbon, and a bold approach to fermentation and drying.

In 2019, Jhoan’s Pink Bourbon lot won Colombia’s Master of Coffee competition in the producer-roaster category at an international auction in South Korea. It marked a turning point for Finca Las Flores—now recognised for producing some of Colombia’s most exceptional microlots.

 

Expect notes of Lemongrass, Cherry and Dried Fruit

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.