1 1

My Store

Silky Way - DAK Coffee

Silky Way - DAK Coffee

$30.00
$30.00
Sale Sold out
Shipping calculated at checkout.

Silky Way

Dak's FavouriteBrightUnusual

Silky Way is another coffee from Jhoan and Diego Vergara at Las Flores, the same family behind Macaron. This time it’s their washed Pink Bourbon, with a completely different side of the farm showing up in the cup. Lemongrass, white florals and crisp green apple, with a bright, sparkling quality that suits the name pretty well.

Origin: Colombia
Region: Acevedo
Producer / Farm: Produced by Jhoan Vergara, Finca Las Flores
Harvest: 2026
Tasting notes: Green Apple, Lemongrass, White Florals
Altitude: 1750masl
Varietal: Pink Bourbon
Process: Anaerobic Washed
Intervention Level: High
Weight: 250 grams
Roast Profile: Filter

From Origin to Cup

We know Las Flores well through Jhoan and Diego Vergara and the different coffees we’ve sourced from their family farm over the years. Silky Way is their Pink Bourbon, selected between 22 and 26° Brix and taken through a multi-stage washed process involving two anaerobic fermentations, oxidation, thermal shock and mechanical drying. Despite everything happening in the process, the cup is delicate and bright, with lemongrass, white florals and sweet green apple

 

Origin

Finca Las Flores sits in Pitalito, Huila, at 1750 masl. The 14.5-hectare family farm was founded more than 30 years ago by Edilberto Vergara and Nubia Ayure and is now run by their sons, Johan and Diego. They grow Pink Bourbon alongside Tabi, Red Bourbon, Java, Maracaturra, Geisha and Caturra Chiroso.

Varietal

Pink Bourbon, one of several varieties grown at Las Flores. For Silky Way, cherries measuring between 22 and 26° Brix are selected before processing. In the cup, we find a delicate expression with lemongrass, white florals and crisp green apple.

Processing

The cherries go through 36 hours of anaerobic fermentation, followed by 12 hours of oxidation. After pulping, they ferment anaerobically for another 36 hours before a 30-minute thermal shock at 50°C. The coffee is then mechanically dried for 36 hours.

Intervention level

High. Two anaerobic fermentations, oxidation, thermal shock and mechanical drying are all carefully controlled as part of the process. There’s a lot happening between picking and drying, but the resulting cup stays delicate, bright and very clean.

View full details