About this coffee…

This versatile Tabi is perfect for both espresso and filter, with its medium/ light body, pleasant sweetness, and fruity notes of apple and clementine. It comes to us from a family run farm in Colombia, run by three brothers.

Las Flores began in 1990, and was founded by Edilberto Vergara and Nubia Ayure. Originally from the department of Cundinamarca, these children of coffee growers inherited a passion for the countryside and coffee. The farm has an extension of 16 hectares, though only 2 hectares were cultivated in coffee until 1998 when the farm was fully cultivated. By this time the family has grown to 5 children, from eldest to youngest: Xiomara, Leonardo, Carlos, Jhoan and Diego. The tradition back then was to cultivate, harvest, wash, dry, and sell.

In 2006 Nubia competed in the cup of excellence and was ranked 16th. It was at that moment she took the first steps to explore the great world of specialty coffees. When Nubia passed away, she left her children a very important legacy, to carry on in a field that she believed had a bright future, as long as her children studied the subject of coffee in depth.

As the siblings grew up, they begin to ask themselves a variety of questions: What happened after delivering their coffee? What was its destination? How could they improve their business? Will there be a broader market?
During this time, Jhoan was given the task of investigating each question. He joined a public institution called Sena, where he grew his theoretical and practical knowledge on coffee-related issues, learning better agricultural practices that lead to improving their link in the coffee chain and emphasising the quality of their coffee.

Eventually the Caturra variety was grown on Las Flores began to be renewed, and the siblings began visiting producers, getting to know different types of varieties, and analysing sensory profiles that were consistent with the height of their farm. Today Finca Las Flores has different varieties, such as Java, Pink Bourbon, Maracaturra, Castillo, and Tabi.

Already immersed in the subject of quality, Carlos, Jhoan and Diego decidde to take the next step. This consisted of started development of replicable profiles which would be able to highlight the potential of each variety.

Carlos and Diego are in charge of processing, and giving proper management to fermentation times, types of processes, and care in drying. Jhoan, meanwhile, is in charge of analysing the experiments, defining which process to use with which variety, and quality control. He is also in charge of the commercial part to publicise the work that is done together.

Country: Colombia

Region: Huila, Acevedo

Processing Station: Las Flores

Process: Fully Washed

Varietal: Tabi

Altitude: 1650 - 1750 m.a.s.l

Tasting notes: Red apple, lemon tea, sweet clementine

Score: 85/86