Finca Las Flores is located in the Eastern Andes range in the Serranía de La Ceja. The 20-hectare farm is cultivated by Johan Vergara and is home to approximately 18,000 coffee trees. The farm cultivates a diverse selection of varieties, including Pacamara, Tabi, Aji Bourbon, Red Bourbon, Pink Bourbon, Sidra, Bourbon Chiroso, Caturra, and Catimor.

For Colombia Las Flores Sidra Bourbon Natural, only fully ripe red cherries are selectively hand-picked. The Brix level of the cherries is then measured to determine sugar concentration, an important parameter for flavor development during fermentation. The cherries are kept cool during transportation to the mill to slow further ripening and preserve their condition.

At the mill, the cherries are floated to remove defects and then disinfected. They are subsequently classified and homogenized according to Brix level and physical quality, creating uniform batches for fermentation and drying.

The carefully prepared cherries undergo controlled fermentation using specific inoculations selected to improve consistency and reproducibility. Las Flores uses food-grade yeast strains, commonly found in the baking and brewing industries, with strains selected according to the desired sensory profile.

For naturally processed lots, approximately 70% of the drying takes place under the sun. The coffee then finishes drying in a mechanical dryer, where conditions are carefully controlled to reach a target moisture content of 11.5–12.5%.