The farm was purchased by Johan’s parents in 1990 when they moved to the Huila region. Originally the Las Flores farm was 2 hectares with 18,000 coffee trees of various varietals. The family had three sons, Carlos, Johan and Diego. The boys were raised surrounded by coffee production, Johan and his brothers were trained from youth in different areas such as cultivation, processing, cupping and preparation for export.
Together Carlos and Diego are responsible for the logistics while Johan specializes in the qualitative processes.
Today the farm has grown to 14.5 hectares planted with 90,000 coffee trees and 1.5 hectares of untouched natural forest.
The harvesting begins with picking of ripe cherries with the optimum 22 Brix content. Cherries are then transferred to the processing area with 18 hours oxidation in permeable polypropylene fibre bags.
Cherries are then moved to the fermentation phase without water for 36 hours in 200 liter plastic bins. Cherries are then floated to discard light density. The process is completed with “thermal shock” washing the coffee with hot water.
