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Finca Las Flores Ombligon Anaerobic Thermal Shock

Monastery Coffee

Finca Las Flores Ombligon Anaerobic Thermal Shock

OriginColombia · Acevedo, Huila
ProcessAnaerobic
Altitude
Harvest year
RoastLight
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Cupping score
PomegranateMusk SticksPassionfruit
A$38Buy ↗

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Origin

Colombia · Acevedo, Huila

About this lot

In the heart of Acevedo, Finca Las Flores thrives under distinct humidity levels, temperature variations and an annual rainfall of 1113mm. Operated by third-generation growers, the Vergara brothers, the farm started in 1990 with a modest 2 hectares and now spans more than 14.5 hectares and 90,000 coffee trees. After harvesting the ripest cherries, the coffee undergoes 18-hour fermentation in polypropylene bags, then 36-hour anaerobic fermentation without water in 200-litre plastic barrels, followed by pulping and a further 48-hour anaerobic fermentation concluding with a warm thermal shock wash at 35 degrees Celsius. The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days.