Las Flores, Colombia, Thermal Shock Washed, Chiroso

Farm: LAS FLORES
Farmer: Jhoan & Diego Vergara
Variety: CHIROSO
Process: Thermal Shock Washed
Acevedo, Huila – Colombia 1700 MASL

An elegant and lifted profile with notes of jasmine, citrus, and stone fruit, supported
by a silky body, bright acidity, and a clean, tea-like finish.

Grown in the high elevations of Acevedo, Huila, at Las Flores, this Chiroso lot
highlights one of Colombia’s most distinctive and elegant varieties, Chiroso is
celebrated for its florality, clarity, and refined acidity.
At Las Flores, the washed process is designed to emphasise precision and
transparency. Rather than pushing fermentation intensity, the focus is on clean
conversion of mucilage sugars and controlled drying, allowing the variety’s natural
floral and citrus-driven profile to remain sharply defined.
The result is a coffee that is delicate yet expressive highly aromatic, structured, and
exceptionally clean.

5-Step Washed Process (Controlled Fermentation + Precision Drying)
1. Selective Harvesting & Density Sorting
Only fully ripe cherries are handpicked, targeting optimal sugar development.
Cherries are floated to remove defects and low-density fruit, ensuring a clean and
uniform starting point.
2. Thermal Shock (Microbial Control)
The cherries undergo a thermal shock with water at 50°C, reducing surface microbial
load and stabilising the fermentation environment. This step promotes greater
consistency and clarity in the final cup.
3. Pulping & Controlled Fermentation
After pulping, the coffee is placed in fermentation tanks where mucilage is broken
down under controlled temperature conditions. The process is managed to favour
clean, lactic-driven fermentation, enhancing florality and brightness without
introducing harsh or overripe characteristics.
4. Washing & Density Separation
The coffee is thoroughly washed to remove all remaining mucilage. Water channels
are used to separate beans by density, improving uniformity and overall cup quality.
5. Controlled Drying (Hermetic Dehumidified Systems)
The parchment is dried using hermetic dehumidifier dryers, allowing for precise
control over moisture reduction. This protects the coffee’s delicate aromatics and
ensures a stable, clean finish while preventing over-fermentation or environmental
variability.

How we're brewing this coffee
We are enjoying this coffee as a pourover or batchy, using a V60 or Fellow Aiden.
Water // 90°c
Grind // Coarse, don't be afraid to max out your Grinder - 32-36 Clicks Commandante, 11 Fellow Ode G2
Brew Ratio // 1:12 - 1:16 (We enjoy 1:12 as a starting point for our filter coffee)
Pour // 30 second bloom, 2 pours at equal volume.