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Sustainable

Chicle de Fresa - Las Flores

Chicle de Fresa - Las Flores

Country
  • Colombia
Region Bruselas
Producer Johan Vergara
Diego Veragara
Farm
  • Finca Las Flores
Varietal Red Bourbon
Altitude 1780 masl
Harvest 2025
Process Advanced Natural

Espresso Roast

capturing a unique essence. to highlight the rich, strawberry-toned sweetness of this lot, we developed this espresso profile to soften the acidity and highlight its sweetness. the result is nostalgic, candy-like flavors with indulgent balance. expect notes of strawberries & cream candy, strawberry bubble gum, and orange zest, with a syrupy texture reminiscent of strawberry compote. creamy, sweet, and lingering, it’s a luxurious take on Las Flores - and makes an incredible espresso or milky drink.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£21.00
£21.00
Sale Sold Out
incl. VAT
Size

producer

located in Acevedo, Huila, Finca Las Flores was founded over 30 years ago by Edilberto Vergara and Nubia Ayure. today, their sons Johan and Diego lead the farm, combining experimentation in fermentation with precisely managed production practices. they cultivate varieties such as Tabi, Red Bourbon, Java, Maracaturra, Pink Bourbon, Gesha, and Caturra Chiroso, earning Las Flores a place among Colombia’s most respected speciality producers.

processing

this lot underwent a carefully controlled, multi-phase fermentation designed to enhance sweetness and depth.

  • cherries were harvested at 24–28° Brix.
  • a thermal shock was applied in cherry prior to fermentation.
  • fermentation began with 60 hours of anaerobic processing.
  • this was followed by a 12-hour oxidative phase.
  • next, a 24 hour submerged anaerobic fermentation.
  • a second thermal shock was applied at 55°C for 30 minutes.
  • drying was completed mechanically over 60 hours.