Sidra Las Flores

This Finca Sidra Las Flores offers an intense and complex fragrance, where the high aromatic concentration remains integrated and balanced. In the cup, notes of cocoa nibs, lychee and pineapple stand out, accompanied by nuances of mango, citrus peel, cherry and a background of cocoa powder. The acidity is high and bright, while the dense body envelops the palate with a velvety texture. An exuberant coffee, with multiple aromatic layers that unfold with clarity and precision, representing the experimental excellence of Jhoan Vergara in Huila.

Process:
This batch of Bourbon Sidra was processed using an experimental natural method that combines innovation and control at every stage:

Initial oxidation of the cherries for 12 hours.
Submerged fermentation for 48 hours in a controlled environment.

Thermal shock at 50 °C to stabilize fermentation and fix aromatic compounds.
Second oxidation for 24 hours before drying.
Drying: 24 hours in a mechanical dryer and 15 days in a canopy, reaching a final humidity of 10.4%.

The result is a coffee with a clean structure, tropical complexity and prolonged sweetness that combines science and tradition with exceptional sensory clarity.