Colombia Creamy Cultured Brilliance Natural #15

Finca Las Flores is a premier coffee estate in the Acevedo municipality of Huila, Colombia, celebrated for producing world-class specialty coffee. Managed by the Vergara family, the farm has evolved from a traditional 2-hectare plot into a 14.5-hectare hub of technical innovation and rare varietal cultivation.

• Geography: Situated at an altitude of 1,700–1,900 meters above sea level in volcanic soil.
• Varieties: The farm cultivates approximately 90,000 trees, including high-potential varieties like Chiroso, Pink Bourbon, Sidra, Java, Tabi, and Geisha.
• Innovation: Johan Vergara is renowned for his "Thermal Shock" and anaerobic fermentation methods, which involve precise temperature control and extended fermentation to lock in complex fruit and floral profiles. 
• Finca Las Flores is a top choice for elite baristas in international championships.
• Johan Vergara won 1st place at the Master of Coffee South Korea (2019) and Top Roast Colombia (2022).
• Championship Wins: In 2023–2024, coffee from this farm was used by the national champions of the Australian Brewers Cup, Italian Brewers Cup, and the Indonesia Barista Championship.

Photo from freshfarmer.com

Thermal Shock is a high-tech processing method that has become the "signature" of Finca Las Flores. Developed by Johan Vergara, this technique borrows principles from the food pasteurization industry to create incredibly clean, intense, and repeatable flavor profiles.
The process typically follows these three critical stages:

1. Anaerobic Fermentation
First, the coffee cherries are placed in sealed stainless steel tanks or plastic barrels for 48 to 96 hours. Without oxygen, yeast and bacteria break down the mucilage (the sticky fruit layer). This builds up a high concentration of aromatic compounds and organic acids.

2. The "Hot Shock"
Once the fermentation reaches its peak, the cherries are washed with water heated to exactly 65–70°C (149–158°F).
The Goal: This high temperature instantly kills the microorganisms, stopping the fermentation process. It also expands the pores of the coffee bean, allowing the sugars and aromatics from the fruit to penetrate deeper into the seed.

3. The "Cold Shock"
Immediately after the hot wash, the coffee is flushed with ice-cold water at approximately 10–12°C (50–54°F).
The Goal: This sudden temperature drop "locks" the aromatic compounds inside the bean by rapidly closing its pores. It prevents over-fermentation and keeps the flavor profile crisp and vibrant.