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Las Flores - Colombia
€19.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Taste: Green apple, mountain herbs (filter); raspberry jam, vanilla (espresso)
- Process: Advanced Washed
- Variety: Tabi
- Origin: Acevedo, Huila, Colombia
- Importer: Interamerican Coffee
Harvest: 04.24-06.24
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This Tabi impresses with its clear fruit structure, balanced sweetness, and elegant body. Its aromatic precision is no coincidence, but the result of a carefully controlled processing. The cherries are harvested semi-ripe, pre-cleaned with alcohol, and fermented in several stages. A final quenching—a targeted heat-and-cold treatment—locks in the aromas and gives the coffee its exceptional clarity and depth. The result is a high-quality coffee that impresses with its structure and balance.
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At Finca Las Flores in Acevedo, Huila, coffees with controlled fruitiness and remarkable clarity are produced. The cherries are deliberately not harvested at full ripeness, but processed at the semi-ripe stage to control character. A multi-stage fermentation process with targeted oxidation and subsequent quenching ensures structure, purity, and depth. The coffee is dried precisely in stainless steel dryers—an approach that combines technology and sensory intent.
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Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
