Chiroso Las Flores Colombia.

A unique and complex flavor profile, with notes of peach, melon, mango and sweet orange, this coffee offers a sweet and super fruity aroma. The juice-like characteristics make it a cup so refreshing and invigorating.

Johan Vergara is carefully selecting ripe coffee cherries with 24-26 degree brix. They remain 60 hours in oxidation in plastic drums. After that they go through a 50-degree thermal shock before sealing the plastic drums for an 80-hour anaerobic fermentation. Finally, they placed them under the sun in so called “marquesinas” (canopies) to dry naturally.

  • Recipe for espresso
    Grams In: 20g
    Grams Out: 45g
    Extraction Time: 22-25’’
    Temperature: 92-93 Celsius
    Aged Best Use: Between 14-30 days

    Recipe for filter
    Grounded coffee: 15g
    Water: 250ml
    Total Brew Time: 2:00-2:10
    Temperature: 91-93 Celsius
    Aged Best Use: Between 5-15 days

  • Origin : Colombia

    Farm : Finca las Flores

    Region : Hulia

    Process : Natural

    Variety : Caturra , Chiroso

    Roast : Omni

    This amazing lot comes from a renowned producer, Johan Vergara of Colombia. He runs a 180 acre farm, Finca Las Flores, with the help of his family. The area's microclimate (1800 masl) in the Huila region has a high range of temperatures - cold at night and hot in the daytime. This stresses the plants which makes them stronger over time and creates increased mucilage which in turn leads to more glucose in the fruit. This is a major catalyst for the success of Johan for his extended and experimental fermentation of recent years.

    Johan's family started farming coffee in 1990, initially planting 18,000 trees - this has now grown to over 90,000! Today, siblings and fourth generation coffee producers Johan and Carlos manage the day to day operations. Johan is involved in quality control and relationships with local cooperatives, while Carlos and Diego are in charge of coffee processing and agronomy.

    Since being featured in the 2006 Cup Of Excellence, Johan has transformed the quality of coffee from the Finca Las Flores farm by planting exotic varietals including Pink Bourbon, Tabi, Sidra and Wush Wush. These varietals are very difficult to produce consistently, as each require different conditions and care to flourish, and are generally are more susceptible to disease and produce much lower yields than average.

    This development, compounded with investments in processing and exploration of controlled fermentations, have really made this lot particularly special.

    Finca Las Flores :


    is currently one of the most recognized and influential specialty coffee farms in Colombia, especially within the modern experimental-processing scene. The farm is located in the municipality of Acevedo, in the Huila region, at around 1,700–1,900 meters above sea level, where cool temperatures, volcanic soils, and slow cherry maturation create ideal conditions for high-quality coffee production.

    The farm was founded in the early 1990s by Edilberto Vergara and Nubia Ayure, originally as a relatively traditional coffee farm with around 16 hectares of coffee cultivation. After Nubia’s passing in 2012, their sons — especially Jhoan Vergara and Diego Vergara — transformed Las Flores into a globally recognized specialty coffee project focused on innovation, fermentation science, and exotic varieties.

    Today, Las Flores is famous for producing highly expressive coffees using advanced fermentation and drying techniques. The farm cultivates varieties such as Pink Bourbon, Java, Gesha, Sidra, Tabi, Chiroso, Maracaturra, Pacamara, and Red Bourbon.

    What really made the farm internationally famous is its focus on experimental processing. Jhoan Vergara became known for pushing controlled fermentation techniques in Colombia, including:

    • anaerobic fermentations

    • thermal shock processing

    • yeast inoculation

    • extended mucilage fermentations

    • honey and natural protocols

    • co-fermentation experiments

    These methods often produce extremely intense and fruit-forward cups with notes resembling tropical fruit juice, wine, candy, florals, berries, yogurt, or exotic fruits.

    Unlike many experimental coffees that can become chaotic or artificial, Las Flores is respected because the Vergara family combines innovation with a high level of process control and consistency. Their coffees are frequently used by elite roasters and coffee competitions worldwide. Jhoan himself has gained international recognition through competitions and processing awards, including success in South Korea’s specialty coffee scene.

    From a sensory perspective, coffees from Las Flores can vary dramatically depending on the variety and process:

    • washed lots often show floral clarity, citrus, stone fruit, and elegant acidity

    • naturals and anaerobic lots tend to become highly tropical, winey, jam-like, or intensely aromatic

    • thermal shock and advanced fermentations can create very explosive profiles with huge sweetness and texture

    Many people in the specialty coffee community associate Las Flores coffees with the modern “fruit-bomb Colombia” style that became extremely popular in advanced specialty markets and cafés like Glitch Coffee. Discussions online often describe these coffees as tasting almost like fruit juice rather than traditional coffee.

    At the same time, the farm is part of a broader conversation in specialty coffee around co-fermentation and infused coffees. Some producers in Colombia — including innovators in Huila — experiment with adding fruits, yeasts, or aromatic compounds during fermentation. This has created both excitement and controversy in the industry, with debates around transparency and what should still be considered “coffee terroir.” Las Flores itself is generally viewed as being on the more respected and technically sophisticated side of that movement.

    • A unique and complex flavor profile, with notes of peach, melon, mango and sweet orange, this coffee offers a sweet and super fruity aroma. The juice-like characteristics make it a cup so refreshing and invigorating.

      Great for any type of drink!

  • Roasting date : 13.04.2026

    Freeze date : 19.04.2026

Curiosities

  • Coffee was first brought to Colombia in the early 1700’s by Jesuit priests who arrived with Spanish settlers. The first crops were harvested in the Northeast part of the country, but coffee was quickly adopted across the nation by small, family farms as a local cash crop.

    The first commercial export of coffee didn’t occur until the first decade of the 1800’s. That first shipment of a humble 100 bags of green coffee (around 60kg each) was the first of what would become a major industry. As coffee consumption grew rapidly in The United States, Germany, and France in the mid-1800’s, so did Colombia’s coffee production.

    The growing industry hit a brief decline in the late 1800’s as a civil war broke out in the country, called The Thousand Days War. The fighting, along with a lull in international coffee prices, forced many plantation owners to split up farmland among workers, giving locals ownership and autonomy over their own farms.

    In the early 1900’s, the now peaceful Colombia created a logistics system that enabled rural, small-estate farmers to export their coffee more efficiently. This spurred a new age of growth and gave those newer farmers a way to keep producing.

    In 1927, the National Federation of Coffee Growers of Colombia was created to protect the interests of coffee growers. This organization quickly came to represent a large portion of Colombian coffee farmers.

    Over the next few years, Colombia thrived as a coffee producer and became the world’s 3rd largest exporter, behind only Brazil and Vietnam.

    In the 50’s the FNC launched an ad campaign that would create a national icon and generate a thirst for Colombian coffee around the globe. The man who made it happen was Juan Valdez, a fictional character who would appear on a variety of ads to communicate the quality of Colombian coffee.

    Juan Valdez and his loyal donkey, Conchita, have been beloved ever since. Many have claimed that this character has become “the Uncle Sam of Colombia”, though we’re honestly not sure if that’s a correct assessment.

  • The Huila region is widely considered the heart of modern Colombian specialty coffee and is one of the country’s most celebrated producing areas. Located in southern Colombia along the Andes mountain range, Huila benefits from an extraordinary combination of high elevations, volcanic soils, abundant water sources, and stable equatorial climate conditions that create an ideal environment for coffee cultivation. Farms are commonly situated between 1,400 and 2,200 meters above sea level, where cooler temperatures and slower cherry maturation contribute to exceptional sweetness, complexity, and acidity development.

    One of Huila’s defining characteristics is its geographical diversity. The region is shaped by dramatic mountains, valleys, and river systems influenced by the Magdalena River and nearby volcanoes such as Nevado del Huila. This creates a wide range of microclimates, allowing producers to grow coffees with highly distinct sensory profiles even within short geographic distances. Municipalities such as Acevedo, Pitalito, San Agustín, Palestina, Bruselas, Gigante, and Isnos have become internationally recognized for producing outstanding specialty coffees.

    Huila is particularly famous for producing coffees with vibrant acidity, intense sweetness, and highly expressive fruit-forward profiles. In washed coffees, it is common to find notes of tropical fruit, red berries, citrus, stone fruit, panela, florals, and juicy wine-like acidity. Compared to more classic Colombian profiles from other regions, Huila coffees often show greater aromatic intensity and a more dynamic acid structure.

    The region has also become one of the global centers of coffee innovation and experimental processing. Many progressive producers in Huila are exploring advanced fermentation techniques such as:

    • anaerobic fermentations

    • thermal shock processing

    • extended controlled fermentations

    • yeast inoculation

    • honey and natural processing

    • co-fermentation methods

    This movement has helped position Huila at the forefront of the modern specialty coffee scene, especially among competition baristas and high-end roasters worldwide. Farms such as Finca Las Flores and producers like Jhoan Vergara have become internationally influential for pushing processing boundaries while maintaining high cup quality.

    In addition to processing innovation, Huila is also known for its strong focus on exotic and high-performing varieties. Producers increasingly cultivate cultivars such as Pink Bourbon, Gesha, Sidra, Chiroso, Tabi, Bourbon Ají, Pacamara, and Java alongside more traditional Colombian varieties like Caturra and Castillo.

    Despite its modern reputation, Huila remains deeply rooted in smallholder coffee culture. The majority of farms are family-operated and relatively small in size, often relying on meticulous hand-picking and labor-intensive processing methods. This combination of traditional farming knowledge, ideal terroir, and openness to innovation has made Huila one of the most influential and sought-after coffee regions in the world today.

  • Chiroso is a relatively new variety, which originated in the Urrao region of Antioquia (Urrao), Colombia. It is a mutation of an Ethiopian Landrace. Such a rare variety to find. It stands out both in the appearance of elongated beans as well as it sensory traits. The term 'chiroso' refers to the shape of the coffee fruit, which resembles an achira (a traditional cake in some regions of Colombia). Chiroso's unique and varied cups suggest an exotic coffee. It is a nutritionally demanding coffee. It needs to be harvested at least four times a year, but it more than makes up for this with its high productivity.