Rosie Cheeks

Filter / 250g / Whole Beans

€23,00

Rosie Cheeks

Pear, Rosewater, Jasmine

€23,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

Made by no farm other than Finca Las Flores in Pitalito, Huila, Colombia. Brothers Johan and Diego Vergara have dialed this Chiriso setting of delicious flavours. This little monkey has a bunch of Pear sweetness laced in with refreshing Rosewater and Jasmine Floral tones.

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 - Experimental Washed

Variety - Chiroso

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
1. 24h Anaerobic Fermentation in Cherry

Freshly harvested cherries are placed in sealed tanks without oxygen. Inside this low-oxygen environment, yeasts and bacteria begin to ferment the mucilage slowly, emphasizing fruit precursors and floral esters. This stage builds the aromatic foundation — rosewater and jasmine tones typical of Chiroso — while maintaining a clean acid structure.

2. 48h Oxidation before Washing

After the anaerobic phase, cherries are exposed to oxygen in open tanks. This “oxidation” step allows controlled aerobic fermentation, deepening sugars and producing mandarin-like acidity and gentle spice notes. By extending contact with oxygen before pulping, Jhoan adds a saison-like complexity — lively, effervescent, and bright.

3. Washing and 12h Post-Wash Oxidation

The coffee is then depulped, traditionally washed to remove mucilage, and rested again in open air for about 12 hours. This short, final oxidation polishes the profile — refining acidity and sweetness while stabilizing the flavor precursors created earlier.

4. Mechanical Drying

Finally, the parchment is dried mechanically under low heat and continuous airflow. This ensures consistency and stability, key for Huila’s humid microclimate, and locks in the floral aromatics and clean finish.