Specialty Coffee Finca Las Flores - Java | Colombia

This lot demonstrates how precisely modern washed processes can be controlled. The coffee cherries are first oxidized for 24 hours while still in the cherry. During this phase, controlled enzymatic and microbial activity begins while the fruit is still intact – aromatic precursors, sweetness, and structure can develop in a targeted manner.

After pulping, a 60-hour fermentation follows. This brings depth and complexity to the cup without masking the clear character of a washed coffee. Subsequently, the coffee is washed with 55 °C warm water. This thermal shock stabilizes the fermentation and helps to fix the desired aroma.

The lot is dried for 50 hours in dehumidifying machines. The controlled drying ensures a uniform reduction of moisture and minimizes the risk of uncontrolled post-fermentation. The final moisture content is 11%.

The result is a washed coffee with a clear structure, a clean profile, and a modern processing signature: precise, complex, and significantly more nuanced than a classically washed coffee.