Colombia Las Flores Chiroso Hydrohoney Espresso - Single Origin.

Finca Las Flores is located in the city of Acevedo in the Huila department. The Ayure family started their farm in 1990 with 18,000 coffee trees. They continued to grow until they reached 90,000 coffee trees. The family began their journey into specialty coffee in 2006 through the Cup of Excellence program. Today, owner Edilberto and his son Jhoan are working to adjust production and improve post-harvest processes. We were fortunate enough to visit them in 2023 and use their incredible coffees across the competition season in the Australian and World Brewers Cup Competitions.

This lot is incredibly special. It consists of a Chiroso varietal which undergoes a uniquely named ‘Hydrohoney-Duo Cherry Velvet’ process. This process combines

semi-processed and fresh cherries, which are combined and completed together in their final stages. Blends made at origin are not uncommon, however; highly controlled and intentional blending with semi-processed and fresh cherries add a unique dimension of flavour which we’re honoured to share.

This lot begins with cherries being picked at maturity, washed and floated, then oxidized for 24 hours. Anaerobic fermentation occurs for 60 hours, after which they are submerged at temperatures between 30-32 °C for 36 hours.

Microorganisms cultivated from the same variety are added to bolster the fermentations. Water is removed and the cherries are oxidized for another 24 hours after which hot (50°C) water quenching occurs to halt fermentation and eliminate microbial load. Drying occurs in sealed stainless steel dryers until 18%.

This stage is where the process differentiates itself. The semi-processed cherry is mixed with freshly picked cherries and depulped together. Simultaneous depulping utilises the juices of the fresh cherries to depulp the semi-dried cherries in tandem. Once depulped, the beans are left for 40 hours to ferment in sealed plastic bags, with a fresh microbial load, and subsequently undergo their final controlled drying together. This multi-branched process creates a unique bi-colour effect on the end product, and a multi-layered flavour experience.

PROCESS: HYDROHONEY 'DUO CHERRY VELVET'

REGION: ACEVEDO, HUILA

ELEVATION: 1730

VARIETAL: CHIROSO

CUP: CHERRY, CHOCOLATE, SAGE, SALTED CARAMEL

ROAST: ESPRESSO