SPECIALTY DECAFE

Jhoan Vergara, who has intensively studied cultivation and processing, is a driving force behind the farm's development. Since his victory at the 2019 "Master of Coffee" competition with a Pink Bourbon, Finca Las Flores has been one of the most exciting names in the international specialty coffee scene.

This decaffeinated coffee also demonstrates how much complexity can be found in a decaf. Before decaffeination, the coffee undergoes multi-stage fermentation: first 36 hours anaerobic, followed by 12 hours of oxidation, and after pulping, another 36 hours of anaerobic fermentation. This controlled process management ensures depth, structure, and an intense aromatic profile.

The decaffeination then takes place with sugarcane – a method particularly common in Colombia that is designed to preserve as much of the green coffee's character as possible. Afterwards, the coffee is subjected to a thermal shock for 30 minutes at 50°C before being dried in a dehumidifier for 36 hours under controlled conditions.