Colombia Carambolo

This coffee has been processed at Finca Las Flores, founded in 1990 by Edilberto and Nuria from the Cundinamarca region. Years later, they remodeled it to dedicate it exclusively to the production of specialty coffees, applying science and technology to achieve high quality standards. Today, Jhoan and his brother Diego are in charge of managing it.

A few years ago, Jhoan decided to partner with the owners of Finca El Diviso, which has been producing coffee for more than 25 years. As they are two family-run farms, they decided to create a company together called El Diviso. On the Las Flores side, we have Jhoan Vergara and on the El Diviso side, Néstor and Adrián Lasso; an association that looks to the future and has implemented all its knowledge to improve the quality of its farms.

They have recently started to work with regional lots, that is, they process cherries from their neighbors in the processing plant. An example of this is this lot called El Carambolo.

The ripe cherries are collected and then left in barrels for 36 hours. They are then pulped and the berries with pulp and mucilage are placed in submerged fermentation tanks with recirculation of must for 48 to 60 hours.

Once the berries have been freed from the mucilage, they are dried in the sun for only a few hours. To stabilise the drying process, they are taken to the guardiolas (mechanical dryers) to finish this process.