Las Flores Decaf

Diego and Jhoan Vergara, owners of Las Flores farm, come from a family of Colombian coffee producers and have earned recognition for their exceptional coffee production. Jhoan studied at SENA, a training institute for aspiring coffee producers. His commitment to quality and innovative processing techniques, such as low-impact thermal shock, has placed Las Flores among the top farms, alongside Nestor Lasso's El Diviso and the Gasca brothers' Zarza. Diego plays a crucial role, working with Jhoan to manage processing, fermentation, drying, and quality control, ensuring consistent and unique flavor profiles while promoting the farm’s distinctive coffees.

Las Flores is a 16-hectare farm in Acevedo, Pitalito, Huila. Jhoan and Diego not only manage the daily operations but also promote the farm’s distinctive coffee varieties, focusing on their unique processing methods and flavors. Their dedication has earned the farm global recognition, demonstrating the potential of Colombian coffee. Through innovation, hard work, and a strong commitment to quality, they’ve positioned Las Flores as a prominent name in the industry.

The process begins by floating the cherries to remove any defects, followed by a wash using a 5% alcohol solution to effectively eliminate impurities. Once this step is complete, the cherries are depulped and undergo 60 hours of anaerobic fermentation in sealed plastic bags with mosto prepared from the same variety. The coffee is then carefully dried in a state-of-the-art, hermetically sealed stainless steel dehumidifier until it reaches a precise 11% moisture content. This process, known as Pristine Precision Drying, lasts between 36 to 40 hours, ensuring optimal consistency. Following this, the coffee undergoes a stabilization period of one week to further refine its quality and preserve its unique characteristics.This natural decaffeination process uses high-mountain spring water and naturally sourced Ethyl Acetate (EA), derived from sugarcane. Since EA is naturally present in coffee cherries, fruits, and vegetables, no synthetic chemicals are added. This gentle water-EA method removes caffeine without applying excessive heat or pressure, preserving the bean’s natural structure and flavor. The result is a 99.9% caffeine free coffee that maintains high quality.

In the cup, you’ll find intense aromas of hibiscus first. Followed by complex notes of strawberry candies and guava. The delicate sweetness perfectly balances its bright acidity in an unforgettable caffeine-free experience.