At Dripstudio.online, every coffee we bring into the studio tells a story of people, place, and extreme dedication. Silky Way, roasted by Dak Coffee Roasters, is a sparkling example of what happens when generational farming wisdom meets modern processing precision.
With notes of crisp green apple, lemongrass, and white florals, Silky Way is vibrant, elegant, and deeply memorable. But to truly appreciate what's in the cup, you have to meet the family behind the harvest.
Meet the Producers: The Vergara Family & Finca Las Flores
Behind Silky Way are brothers Jhoan and Diego Vergara, who manage Finca Las Flores, a 14.5-hectare farm perched at 1,750 meters above sea level in Acevedo, near Pitalito, Huila, Colombia.
A 30-Year Family Legacy
Finca Las Flores was founded over three decades ago by Jhoan and Diego's parents, Edilberto Vergara and Nubia Ayure.
For years, the farm produced traditional Colombian coffee. However, as Jhoan and Diego took an active role in running the estate, they recognized an opportunity to transform their family's land into an innovation hub for specialty coffee. Together with their mother Nubia, the brothers began experimenting with rare varietals and cutting-edge fermentation methods, elevating the estate to international acclaim.
Today, Finca Las Flores is a benchmark for quality in Huila, cultivating world-class varieties including Pink Bourbon, Tabi, Red Bourbon, Java, Maracaturra, Geisha, and Caturra Chiroso.
“Our goal isn't just to produce coffee. It's to push the boundaries of what Colombian terroir can express when paired with scientific processing.” — The Vergara Family
The Varietal: Why Pink Bourbon?
Pink Bourbon is one of the most celebrated varieties grown at Las Flores. Naturally high in sugars, the cherries for this specific lot were hand-picked only when they reached peak maturity between 22 and 26° Brix.
This precise harvest window gives Silky Way its signature sweetness and a delicate, sparkling malic acidity reminiscent of biting into a fresh green apple.
The Science in the Cup: High-Intervention Dual Fermentation
The Vergara brothers are famous for their meticulously controlled, multi-stage processing methods. To create Silky Way's signature clean, floral, and bright profile, they executed a 5-step anaerobic washed process:
- 36-Hour Whole Cherry Anaerobic Fermentation: Whole cherries are sealed in oxygen-deprived tanks to develop complex aromatic precursors.
- 12-Hour Air Oxidation: Cherries are exposed briefly to air to align sugar and acid profiles before pulping.
- Secondary 36-Hour Pulped Fermentation: Once pulped, the coffee undergoes a second anaerobic phase to intensify flavor nuance.
- Thermal Shock (50°C for 30 Mins): The coffee is submerged in a hot water bath, abruptly halting fermentation and sealing delicate florals into the seed.
- 36-Hour Mechanical Drying: Controlled drying preserves structural clarity and prevents over-fermentation.
Despite high processing intervention, the resulting cup avoids heavy or boozy notes, leaving an amazingly clean, bright, and floral brew.
