Finca Las Flores Ombligon Anaerobic Thermal Shock

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.