johan vergara

The harvesting approach for the Tabi variety diverges from the standard protocol. Instead of picking cherries at their peak ripeness, they are harvested in a semi-ripe stage to prevent the oxidation process from creating intense fermented flavours. The cherries undergo a specific sequence of steps: they are floated and washed with hypochlorite to remove impurities, followed by a 48-hour oxidation. Subsequently, the cherries are depulped and left to ferment in slime for 36 hours. A thermal shock is induced by adding hot water at 50°C, and then the cherries are left to ferment submerged for an additional 36 hours. The subsequent phase involves moving the cherries to the drying process, which occurs in the Elba house for approximately 10 days. Finally, the coffee undergoes a stabilization period lasting 2 weeks.

Situated in Acevedo Huila, Las Flores is a coffee farm lies at the base of the South ranges of the Andes in the Huila region of Colombia. This area is renowned for its fertile soil, making it one of the prime locations for coffee cultivation in the country. The combination of warm southerly winds from the Amazon and refreshing sea breezes from the Caribbean contributes to a unique sweetness in the coffee produced here. The cherries from Huila are distinctively characterized by a bright acidity, setting them apart from other Colombian coffees.

Established by Johan's parents in 1990, Johan took charge of Las Flores at the age of 24. Making a bold decision to diversify, he introduced a variety of specialty coffee crops, adding a unique touch to the farm's offerings.