Red Bourbon - Jhoan Vergara - Colombia

Red Bourbon - Advanced Process - Finca Las Flores

Jhoan in 2019 participates in the MASTER OF COFFEE contest, in the coffee grower - roaster modality, occupying the first place of 162 participants with our flagship rosé bourbon variety with a semi-washed process. He had the opportunity to travel to South Korea and participate in an auction with coffees from different parts of the world, achieving first place in the auction. This achievement makes us believe that we are on the right track, it motivates us to improve and give our best to always bring excellent coffee to customers. In each process we carry out we always think that we are in a contest and we put into practice every knowledge.

Finca las Flores's mission is to contribute to the environment with excellent agricultural practices. Make this company a gateway to share knowledge with generational changes in order to join forces and have a profitable and sustainable coffee industry.

Position ourselves as a company with projection into the future, conquering customers and new markets, having facilities with state-of-the-art equipment where the customer can learn about and understand the coffee process up close and be able to effectively explain this wonderful world called coffee.

The Process Unveiled:

1. Selecting the cherries manually.
2. Fermentation in 50kg plastic bag (anaerobic process) for 40 hours, temperature 16-18°C.
3. The bags are opened and coffee is left oxidating for 20 hours.
4. Plastic bags are sealed again to let the coffee ferment (anaerobic) for 12-18 hours.
5. The coffee beans are passed to a tank with hot water (thermal shock) at a temperature of 32°C.
6. The coffee must (juice or most that naturally comes out of the cherries when fermenting and oxidising) is added to the water.
7. The cherries are placed in marquesinas to start solar drying for 16-25 days. The coffee is moved 3-4 times a day until it reaches 16% moisture content.
8. The drying process is interrupted, and the cherries are placed into plastic bags in a dark room for 48h.
9. The cherries are put back into the marquesinas to finish drying until they reach 11% moisture content.