All Day Long

Finca Las Flores was founded over 30 years ago by Edilberto Vergara and Nubia Ayure, starting with 16 hectares dedicated to coffee cultivation. After Nubia's passing in 2012, their sons, Johan and Diego, took over the farm, bringing innovation to the cultivation and processing of specialty coffee. Today, the farm produces a variety of high-quality coffees, including Tabi, Red Bourbon, Java, Maracaturra, Pink Bourbon, Gesha and Caturra Chiroso.

Johan focuses on developing new processing methods to enhance coffee profiles, while Diego manages production, fermentation and drying, ensuring consistent quality and repeatable flavor profiles. Their combined expertise and dedication to innovation have positioned Finca Las Flores as a benchmark for excellence in specialty coffee.

The process starts with the selective harvest of ripe cherries, followed by disinfection and flotation in water to remove impurities and low-density beans.
The cherries undergo 12 hours of oxidation and 24 hours of submerged fermentation using must from previous batches.
After depulping, the beans ferment anaerobically for 60 hours, ending with a 30-minute thermal shock at 50°C.
Drying is done in stainless steel dehumidifiers, with temperatures kept below 38°C until reaching 10–11% moisture.
The coffee is then stored in GrainPro bags inside jute sacks to maintain quality.