FINCA LAS FLORES
CHIROSO - COLOMBIA

• FARM: Las Flores
• VARIETAL: Chiroso
• PROCESSING: Natural
• ALTITUDE: 1,750 meters above sea level
• PRODUCER: Diego Vergara
• REGION: Huila - Pitalito
• TASTING NOTES: CRANBERRY JUICE • CONCORD GRAPE • HIBISCUS

From Finca Las Flores, this Chiroso is produced in Pitalito, Huila, at 1,750 masl on a family-run farm with over 30 years of coffee-growing heritage. Carefully selected ripe cherries undergo controlled, multi-stage fermentation followed by sealed drying, preserving clarity, aromatic intensity, and the varietal’s distinctive character.

ABOUT THE FARM

Finca Las Flores is a family-owned coffee farm located in Pitalito, Huila, one of Colombia’s most celebrated coffee-growing regions. Founded over 30 years ago by Edilberto Vergara and Nubia Ayure, the farm began with a strong focus on quality-driven cultivation rather than scale.

After Nubia’s passing in 2012, the second generation — brothers Johan and Diego Vergara — took over operations, transforming Las Flores into a reference point for experimental fermentation and varietal expression in Colombia. Today, the farm cultivates a diverse portfolio of varieties, including Tabi, Java, Maracaturra, Pink Bourbon, Gesha, and Chiroso, each managed as a distinct project.

The farm spans approximately 14.5 hectares and is shaded by native and fruit trees, promoting biodiversity, slower cherry maturation, and greater complexity in the final cup.

ABOUT THIS VARIETY 

Chiroso is treated at Las Flores as a high-potential variety requiring careful handling and extended fermentation to fully express its aromatic intensity and structure. Rather than relying on a single fermentation stage, the Vergara brothers apply a layered, scientific approach tailored specifically to this lot.

PROCESSING & FERMENTATION

This Chiroso undergoes a multi-stage natural process, designed to maximize aromatic clarity while maintaining precision and control.

The process begins with manual cherry selection, followed by disinfection and flotation to remove impurities and low-density fruit. Fermentation then unfolds in several controlled stages:

• 36 hours of oxidation

• 48 hours of anaerobic fermentation at 17–20 °C

• Coffee leachates are collected and reused in a submerged fermentation lasting 24 hours with constant recirculation

• A final thermal shock (65–70 °C) is applied to halt microbial activity and stabilize the coffee

Drying takes place in a sealed environment, protecting the coffee from external variables and preserving aromatic integrity. Temperatures never exceed 37 °C, and the coffee is dried slowly to a final moisture content of 10–11%.

This method reflects Finca Las Flores’ reputation for precision-driven experimentation, where fermentation is engineered to enhance structure and longevity without sacrificing transparency.

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