This lot comes from the department of Huila, where the Magdalena River originates. It is also where the story of Las Flores farm 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 concentrated on production control and quality. Today the brothers cultivate all the leading exotic coffee varieties: Bourbons, Tabí, Java, Maracaturra, Geisha, Caturra Chiroso, Wush Wush, and Sidra. Their philosophy is exceptional and consistent coffee.

That is why the brothers process the Penas Blancas lot with a special approach. Freshly harvested ripe cherries go through defect sorting using floaters, followed by cleaning with ozonated water and UV light. The cherries are then placed in plastic bags for primary fermentation for 36 hours, after which they are depulped and sent to secondary fermentation. The beans are submerged in mucilage that was pre-enriched with Panela cane sugar over the course of a month. This lasts 42 hours. The beans are then washed twice with water and subjected to thermal shock using water at approximately 60°C. This halts microbiological activity, locks in the flavor profile before drying, and results in a clean cup reminiscent of washed-processed coffee. Drying takes place in mechanical dehydrators for approximately five days.

This exceptional processing method — whose standout element is the mucilage known as Mosto, combined with thermal shock — makes the coffee remarkably vibrant, creates new tropical notes in the cup, and does so without producing the acetic acidity typical of classic natural fermentations. The coffee is clean and juicy, with an intensely fruity, tropical flavor profile.