IMMACULATE CONJURATION, Colombia

Raspberry Sorbet, Pink Lemonade, Hibiscus

Finca Las Flores is bound to the hills of Acevedo, Huila, at 1,750 MASL. Founded in 1990 by Edilberto Vergara and Nubia Ayure across 14 hectares. Two harvests ordained annually. Main crop February to March. Mid-crop September to October.

Jhoan Vergara is the third generation to carry this farm. Trained at Colegio Empresarial de Los Andes and SENA across production, roasting, sensory analysis and advanced cupping. He assumed direction in 2018, moving the farm away from conventional Caturra toward differentiated, process-driven production. His brother Diego governs fermentation, drying and quality control.

His standing is consecrated. First place, Master of Coffee, South Korea 2019. First place, Top Roast Colombia 2022. Coffees from Las Flores have been carried by world-level competitors, including Daniel Teplitz at the 2023 US Brewers Cup.

Las Flores cultivates Pink Bourbon, Tabi, Java, Maracaturra, Wush Wush, Bourbon Sidra, Chiroso, Geisha and Ombligon. Each variety held to its own genetic and structural doctrine. Since 2017, conventional output has been set aside entirely.

Tabi is a tripartite hybrid of Bourbon, Typica and Timor, developed in 2002 by the Colombian National Federation of Coffee Growers. Formed for leaf rust resistance without concession to cup quality. The name derives from the Guambiano dialect, meaning "good."

Cherries harvested at peak ripeness. Floated and hypochlorite-washed to eliminate surface impurities and reduce microbial load. Held intact through controlled oxidation before depulping. Fermented within their own mucilagic juices under monitored conditions. Thermal shock invoked. A sequential hot and cold water soak arrests fermentation and binds volatile aromatic compounds within the seed structure. Dried in stainless-steel dehumidifiers via Pristine Precision Drying. Structural clarity and aromatic integrity held from parchment to export. Nothing is surrendered.