Overview & Sensory Profile

The "Flor del Desierto" (Flower of the Desert) crop is a narrative of innovation and perseverance in the Colombian specialty coffee world. This metaphorical name reflects the idea that only the strongest and most adaptable flowers can thrive in harsh environments.

Thanks to its complex methodology in fermentation and drying, the crop scored 87 and was selected as a competition coffee for several global events in 2025.

Geography & Community

This crop is grown on small family farms located high in the Acevedo highlands within the Huila department, where altitudes range between 1250 and 2150 meters above sea level.

The collection and export of the crop are overseen by the "Cuatro Vientos" family, a company founded by the Gonzalez brothers to empower local farmers and improve their production quality.

Processing & Biochemical Impact

The scientific brilliance of this crop lies in its processing method, conducted at the "Siete Soles Drying Complex" and innovation center, which spans 6000 square meters.

The cherries are not dried directly like traditional natural processing; instead, highly ripe cherries are picked, floated to remove impurities, and then subjected to a controlled light fermentation for 48 hours before being spread on solar drying patios with constant raking to ensure uniform moisture.

Chemically, this initial fermentation period stimulates the production of aldehyde compounds and alcohols by yeasts before actual dehydration begins.

This precise microbiological intervention allows for the development of aromatic profiles not typically found in classic natural processing. The final result is a highly delicate cup carrying fragrant jasmine aromatics, with a very clear sweetness mimicking the taste of strawberry, cherry, and cotton candy.