The journey of Sugar Flower begins with the exceptional Borbón Pimienta variety, cultivated by Hernández Family in Nogales Coffee Farm, placed at a high-altitude region where microclimates and cool temperatures enhance the coffee’s sweetness and aromatic potential. Known for its balanced acidity and floral elegance, this variety provides the ideal foundation for one of the most unique and delicate washed coffees ever produced in Colombia.
The process begins with handpicking only the ripest cherries, ensuring uniformity and exceptional quality. Skilled pickers carefully select each cherry at its peak maturity. Once harvested, the cherries undergo a two-stage selection process designed to guarantee purity and consistency. First, the cherries are washed and sanitized with treated water to remove residues, surface impurities, and any external contaminants. Then, they are floated by density—a traditional Colombian quality control step—to separate underdeveloped or defective cherries from the premium ones.
After selection, the cherries are depulped and fermented anaerobically for 48 hours in plastic tanks, allowing them to ferment naturally in their own sugars. This controlled anaerobic fermentation enhances the coffee’s complexity while preserving its clean and balanced profile. The absence of oxygen during fermentation encourages the development of delicate floral and sweet notes.
Once fermentation is complete, the coffee enters its most distinctive stage: sun drying in contact with jasmine flowers for approximately three weeks. This slow, floral-influenced drying process gently transfers the natural jasmine aroma into the beans, adding intricate layers of fragrance and flavor. To finalize the process, the coffee is stabilized for 30 days in GrainPro bags, allowing the flavors to harmonize and reach full maturity. This stage is essential to preserve the coffee’s stability, ensuring it arrives to roasters and importers in optimal condition.
