OBSESSIONS, Finca Las Flores, Colombia, Chiroso, Natural Thermal Shock, pts, 100g

From the myriad of sensory journeys I've experienced throughout numerous harvests, sprinkled with discoveries and revelations, a dream was born that slowly turned into an obsession: to create a collection of intense experiences, aromatic and taste jewels, preserved at the peak of their expression and available to be accessed for extended periods of time.
The Obsessions Collection is dedicated to those who live with passion, who constantly seek and are open to discovering the organic mosaics of the most subtle aromatic profiles or want to access floral or fruity, spicy or sweet memories.
Through the Obsessions Collection, we pay homage to the farmers who carefully polish these gems.
The violet glass container in which we present the coffees from this collection is of the highest quality, certified for contact with food, and can be reused for various purposes or recycled.
The roasting level of these coffees is very light, specially intended for manual filter preparation: Kalita Wave, Hario V60, April Brewer, Orea, Chemex, French Press, etc.
The coffees in this collection are roasted individually, only on demand, following an order placed online or at the roastery store.

Origin: Colombia
Farm/Producer: Jhoan Vergara, Finca Las Flores
Region: Huila
Altitude: 1750m
Variety: Chiroso
Processing: natural (thermal shock)
Crop: 2025
SCA score: 88,5
Cupping notes: dragon fruit, vanilla, bergamot, cognac.

The Las Flores processing station is located in the Huila region of Colombia, in the municipality of Acevedo, and is managed by Jhoan Manuel Vergara Ayure. Founded in the 1990s, the farm has expanded from 18,000 to 90,000 trees and cultivates varieties such as Pink Bourbon, Tabi, Java, Maracaturra, and Red Bourbon. The Ayure family produces specialty coffee micro-lots, with a strong focus on innovation and quality control.

This Chiroso lot underwent controlled fermentation combined with thermal shock, a process that involves rapidly alternating the temperature of the cherries by washing them with hot water followed by cold water. The goal is to quickly dilate and contract the porous structure of the parchment layer, allowing the beans to absorb the volatile compounds produced during fermentation.

The process delivers very exotic notes of fruits and spices, with hints of aged Cognac.