Solero Exotic

Filter / 100g / Whole Beans

€30,00

Sherbet, Passionfruit, Pineapple, Mango, Floral

€30,00

Made by no farm other than Finca Las Flores in Pitalito, Huila, Colombia. Brothers Johan and Diego Vergara have dialed this Competition lot of Java to the MAX setting of delicious flavours. Sexy complexy notes of that sunny Sorbet coating full of Passionfruit, Pineapple and Mango with a touch of Florals lifting up this outright banger.

Full transparency - this is the same coffee as the "Candy Shop". After optimizing the roast profile, we started discovering a different annotation we shared as a team. This coffee tastes exactly like the coating of a Solero Exotic, a tropical creamy ice pop. And thus, this coffee has been renamed.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Competition Lot

Variety - Java

Producer - Johan & Diego Vergara

Origin - Finca Las Flores, Acevedo, Huila, Colombia

Elevation - 1750 MASL

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.

Process
Brix Degree Range: 24-28 Brix.
Cold Water Floatation: No.
Thermal Shock in Cherry: Yes.
Fermentation Process:
Thermal shock application.
60 hours of anaerobic fermentation.
12 hours of oxidation.
24 hours of submerged anaerobic fermentation.
Leachate Recirculation: No.
Thermal Shock: Yes.
Shock Temperature: 55°C.
Shock Duration: 30 minutes.
Mechanical Drying Time: 60 hours.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)