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Colombia Finca Las Flores Floral Symphony Geisha Natural

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

A natural Geisha from the Vergara family at Finca Las Flores, Huila, with Concord grape, blueberry and plum.

Coffee Expression
Concord grape and blueberry, juicy and a little winey. Ripe plum in the middle, and dark chocolate underneath without crowding the fruit. Medium, silky body and a long finish.

Producer
Grown by Jhoan Vergara at Finca Las Flores, Acevedo, Huila.

Coffee Details
Producer: Jhoan Vergara
Farm: Las Flores
Region: Acevedo, Huila
Altitude: 1,700 to 1,800 masl
Varietal: Geisha
Process: Natural

The Story
The darker of the two Las Flores Geishas. Same farm, same family, a different selection and a different fermentation, and the cup moves from citrus to purple fruit and cocoa. Taste them together and you can hear Jhoan’s argument that every lot deserves its own method.

Edilberto Vergara and Nubia Ayure started Las Flores near Acevedo in 1990, and Nubia won a Cup of Excellence award in 2006. It is a family farm still, about 16 hectares, run by her sons. Jhoan leads the processing, building a method for each variety rather than one for all, and barista champions have competed with the farm’s coffees.

Elevation
1750 MT
Process
Natural
Variety
Geisha
Producer
Jhoan Vergara

Additional information

Weight0.3 kg
Farm

Finca Las Flores

Flavor Notes

Cherry, Red Grapes, Rose

Lot Type

Competition Lot

Main Cup Profile

Floral, Fruity

Origin

Colombia

Weight

40grams, 80grams, 250grams

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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