This lot comes from the Huila department, where the Magdalena River has its source. This is also where the story of Finca Las Flores begins — over three decades ago, Edilberto Vergara and Nubia Ayure launched an extraordinary project. It started with just 16 hectares and 18,000 trees. Through dedicated work, the number of trees tripled. In 2012, the farm was inherited by their sons Joan and Diego Vergara.

Joan focused on cultivation, fermentation, processing, and drying, while Diego took on production control and quality. Today, the brothers cultivate all the leading exotic coffee varieties: Bourbon, Tabi, Java, Maracaturra, Geisha, Caturra Chiroso, Wush Wush, and Sidra. Their philosophy is simple: exceptional and consistent coffee.

That’s why the brothers approach the Peñas Blancas lot with particular care. Freshly harvested ripe cherries are sorted for defects using the floater method, then cleaned with ozonated water and UV light. The cherries then undergo a primary fermentation in plastic bags for 36 hours, after which they are depulped and sent to a second fermentation. The beans are submerged in mucilage that has been fed with Panela cane sugar for a month — this stage lasts 42 hours. The beans are then washed twice and subjected to thermal shock with water at around 60°C. This halts microbial activity, locks in the flavor profile before drying, and produces a clean cup reminiscent of washed-process coffee. Drying takes place in mechanical dehydrators for approximately five days.

This exceptional processing method — with its key highlights being the Mosto mucilage and the thermal shock — makes the coffee strikingly vibrant, develops new tropical notes in the cup, and avoids the acetic acidity typical of classic natural fermentations. The coffee is clean and juicy, with an intensely fruity, tropical flavor profile.