Las Flores is home to 3,000 Tabi trees, a variety developed by Colombia’s National Coffee Research Center (Cenicafé) to combine the elegance of Typica and Bourbon with the resilience of Timor Hybrid. Tabi has adapted beautifully to the cool mountain climate of Acevedo, thriving at 1,750 m where temperatures range from 17 to 24 °C.
Processing is meticulous. Cherries are picked slightly before full ripeness, submerged-fermented for 12 hours, then oxidised for 24 hours. After depulping, the coffee undergoes a 48-hour anaerobic fermentation, abruptly quenched with 50 °C water to lock in vibrant aromatics. Drying takes place in a sealed stainless-steel dehumidifier for about 36 to 40 hours before a week of stabilisation, preserving a fruit-forward profile that sings in the cup.
About the Producer
The Vergara family farm, Las Flores, is led by Jhoan Vergara, who planted 3,000 Tabi trees and carefully refined this process to highlight the variety’s unique character. His focus on precision from selective semi-ripe harvesting to the quenching technique creates a coffee that balances vivid fruit with clarity and sweetness. Jhoan’s work demonstrates how traditional Colombian varieties can be elevated through innovation, making Las Flores a benchmark for modern processing in Huila.
