Colombia — Diego Vergara Las Flores Pink Bourbon (Washed)

Tastes Like — 🍍 Tropical Fruit • 🍬 Lollipop • 🌿 Rooibos

DETAILS

• Producer: Diego Vergara
• Farm: Las Flores
• Region: Acevedo, Pitalito, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Washed (Advanced Multi-Stage Fermentation + Thermal Shock)
• Altitude: 1,750 MASL
• Size: 250g

INTRO

From Diego Vergara at Las Flores — the internationally celebrated family farm in Acevedo run by brothers Diego and Jhoan Vergara, a benchmark in Colombian specialty coffee and the origin of competition-winning lots used in national and international Barista and Brewers Cup championships worldwide. A Pink Bourbon of vivid tropical sweetness, candy-like vibrancy, and an unexpected rooibos tea depth. In the cup: tropical fruit, lollipop, and rooibos.

THE PRODUCER

Finca Las Flores is a family-owned coffee farm in Acevedo, Huila — internationally recognised for producing high-quality specialty coffees through continuous innovation in fermentation and processing technique. Led by brothers Diego and Jhoan Vergara, the farm has become a benchmark in Colombian specialty coffee, with its lots featuring in major national and international competition routines and earning the family a global reputation for precision, creativity, and quality. Their approach combines cutting-edge fermentation science with a deep commitment to sustainability and research.

Pink Bourbon is a variety primarily grown in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. At 1,750 MASL in Acevedo's cool mountain conditions, its characteristic tropical fruit sweetness and vibrant acidity are given full room to develop — and under the Las Flores advanced multi-stage fermentation, they reach a particularly vivid and candy-like expression.

THE PROCESS

The Advanced Washed process at Las Flores involves:

💧 Disinfection — Cherries disinfected by immersion in water containing 5% alcohol 🔒 36-hour anaerobic fermentation — Whole cherries fermented anaerobically for 36 hours 🌬️ 12-hour oxidation — Transferred to open tanks for 12 hours of aerobic oxidation 🔧 Depulping — Outer skin removed after the oxidation phase 🔒 Second 36-hour anaerobic fermentation — Depulped beans fermented anaerobically for a further 36 hours to enhance aromatic complexity 🌡️ Thermal shock — Hot water at 50°C followed by cold water at 20°C for 30 minutes, locking in aromatic and volatile compounds developed during fermentation 🌬️ Sealed dehumidifier drying — Dried in a sealed stainless steel dehumidifier for 36–40 hours until reaching 11% moisture content ⏳ One-week stabilisation — Coffee rested for one week after drying to fully stabilise the profile

The dual anaerobic fermentation and thermal shock are the defining steps — by fermenting twice in sealed anaerobic conditions with an oxidation phase between, then locking the resulting compounds through thermal shock, Diego builds the tropical fruit vibrancy and lollipop candy sweetness that define this lot, while the sealed dehumidifier drying and extended rest ensure an exceptionally stable and consistent final cup.

THE CUP

A vivid, candy-forward, and compellingly layered advanced washed Pink Bourbon from one of Huila's most celebrated and competition-proven family farms — tropical fruit brightness, lollipop sweetness, and a warm rooibos tea depth in a well-defined and deeply enjoyable cup. The Vergara brothers' Las Flores at its most playful and expressive.

Flavour Notes

🍍 Tropical Fruit 🍬 Lollipop 🌿 Rooibos