ELDERFLOWER DROPS

£24.00

Blood Orange and Black Tea

Amount: 200g
Summary

Origin: Huila, Colombia
Variety: Obligon
Process: Anaerobic Washed
Farm: Las Flores
Roast: Omni
Best For: Filter • Espresso
About

Elderflower Drops is an expressive, fruit-forward Colombian coffee with bright acidity, layered sweetness, and a clean, structured finish.

Produced by Nestor Lasso at Finca El Diviso, a farm whose coffees are widely recognised and regularly used on the international competition stage, this coffee is a striking example of modern Colombian innovation, combining precise fermentation techniques with a clear focus on flavour clarity and balance. 

Processed using an anaerobic washed method, it delivers a cup that is vibrant, complex, and carefully controlled. Expect a lively profile with lifted acidity, juicy fruit character, and a sweetness that feels layered rather than heavy, all anchored by a clean, well-defined structure.

This lot is particularly rewarding as a filter, where its clarity and fermentation-driven complexity really come into focus. The careful double anaerobic fermentation adds depth and intensity, allowing the coffee to remain expressive while still feeling precise and intentional. Brewed as espresso, it offers a bright, dynamic shot with energy and sweetness, appealing to those who enjoy complex and layered espresso profiles.

This is a coffee for curious brewers and flavour-focused drinkers who want something distinctive. The processing enhances the coffee’s natural character rather than dominating it, resulting in a cup that feels thoughtful and clean. It’s expressive without being chaotic, experimental without losing structure - a reflection of both the producer’s skill and the potential of carefully managed fermentation.

We chose this coffee for its precision, clarity, and the intention behind its processing. It’s a strong example of how advanced fermentation can elevate flavour without sacrificing balance, resulting in a cup that is expressive, structured, and thoughtfully executed.

If you’re drawn to modern, expressive coffees that combine innovation with control and clarity, this one fits naturally into that space.
Producer

Finca Las Flores is a family-run specialty coffee farm located in Acevedo, Huila, Colombia, at elevations ranging from 1,750 to 1,900 metres above sea level. Founded in the 1990s by Edilberto Vergara and Nubia Ayure, the farm is now led by the Vergara family, with brothers Jhoan and Diego Vergara helping establish Las Flores as one of Colombia’s most recognised producers of experimental specialty coffee.

Over the past decade, the farm has become internationally known for its highly technical approach to coffee processing, combining scientific precision with a deep understanding of fermentation, variety selection, and sensory development. Las Flores focuses on cultivating exotic varieties such as Pink Bourbon, Java, Chiroso, Gesha, Bourbon Sidra, and Tabi — each selected for their ability to express vibrant and distinctive cup profiles.

At Las Flores, every stage of production is carefully controlled to maximise clarity, sweetness, and aromatic intensity. Cherries are selectively harvested at peak ripeness before undergoing meticulously designed fermentation protocols tailored to each lot. These often include multi-stage microbial fermentations, controlled cherry oxidation, and thermal shock techniques, where hot water is used to halt fermentation activity and preserve volatile aromatic compounds within the coffee.

Following fermentation, coffees are slowly dried under carefully monitored conditions using mechanical drying systems and controlled dehumidification to maintain consistency and preserve cup quality. This precise post-harvest approach has helped position Las Flores coffees among the most sought-after competition and microlot coffees in the world.

Today, coffees from Finca Las Flores regularly appear in international barista competitions and are roasted by leading specialty coffee companies worldwide, celebrated for their expressive fruit character, intense florals, and refined sweetness.
Brewing Guide

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

  1. Rinse the paper filter, add 18g of coffee and gently level the bed
  2. Bloom, add 50g of water
  3. Swirl gently to ensure even saturation
  4. Wait 30 seconds
  5. Pour up to 150g total by ~1:00
  6. Keep a steady, controlled pour
  7. Pour up to 310g. Maintain a slow, consistent flow,
  8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

  1. Rinse paper
  2. Add coffee 
  3. Bloom with 50g of water for 30s (valve closed)
  4. Open the valve for 30 seconds
  5. Close the valve, add 150g of water (total 200g)
  6. At 1m50s open valve
  7. Let it drain
  8. Slowly pour 280g of water 
  9. Let it drain


Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

  1. Rinse the filter paper. Add 14g of coffee
  2. Add all 200ml of water quickly
  3. Stir 3-5 times gently
  4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00
  5. Press slowly (60 sec)
  6. Finish around 2:45-3:00


Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

  1. Rinse the filter paper and preheat everything. Add 18g of coffee.
  2. Spiral pour to 60g, wait 30s
  3. Pour to 140g wait 30s
  4. Pour to 220g, wait 30s
  5. Pour to 300g and let it drain

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

  1. Rinse the paper filter, add 18g of coffee and gently level the bed

  2. Bloom, add 50g of water

  3. Swirl gently to ensure even saturation

  4. Wait 30 seconds

  5. Pour up to 150g total by ~1:00

  6. Keep a steady, controlled pour

  7. Pour up to 310g. Maintain a slow, consistent flow,

  8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

  1. Rinse paper

  2. Add coffee 

  3. Bloom with 50g of water for 30s (valve closed)

  4. Open the valve for 30 seconds

  5. Close the valve, add 150g of water (total 200g)

  6. At 1m50s open valve

  7. Let it drain

  8. Slowly pour 280g of water 

  9. Let it drain


Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

  1. Rinse the filter paper. Add 14g of coffee

  2. Add all 200ml of water quickly

  3. Stir 3-5 times gently

  4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

  5. Press slowly (60 sec)

  6. Finish around 2:45-3:00


Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

  1. Rinse the filter paper and preheat everything. Add 18g of coffee.

  2. Spiral pour to 60g, wait 30s

  3. Pour to 140g wait 30s

  4. Pour to 220g, wait 30s

  5. Pour to 300g and let it drain

 
Shipping

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.
Amount: 200g