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Roses-Colombian

Why Roses-Colombian?

Premium Colombian roses are regarded as the worlds finest, characterized by their thick stems, full headed bloom and consistent quality. These sublime roses make any celebration high-styled and timeless. Although Colombian roses have a reputation for having a smaller bloom size than Ecuadorian roses, some Colombian farms produce a quality of rose that is very comparable to Ecuadorian roses. Colombian roses are shipped respecting the cold chain. Average vase life is 10 to 14 days, depending on the variety. This means roses will last for approximately 5 to 7 days for your customer, if sold within 5 to 7 days after arriving at your shop. The Colombian roses we sell are harvested at their "open cut” stage, which produces stronger stems, larger flowers and ensures maximum opening and vase life for our customers.

General Availability

Year-Round

Colors and Styles

Red, Pink, Yellow, Whites, Lavender, Bi-Color, Peach, Hot Pink, Orange, Creams, Green

Flower Farm Catalogs
 

Tips from our experts

Rose stems should be cut and rehydrated upon receipt, and the farm sleeve and protective cardboard insert should be left on for the first 4 hours of hydration.
All buckets, vases and tools used to cut and re hydrate roses must be clean and bacteria free.
Roses should be hydrated using cool, or room temperature, water (50 to 68 degrees F) and, when using a proper floral preservative, can be hydrated in the cooler.
It is essential to use water treated with the recommended dose of floral preservative. Using the improper dose of preservative may damage your roses. It is also beneficial to use a hydration pre-treatment solution to reduce chances of stem blockage.
Maintaining proper temperatures and humidity in your cooler is critical to extending the vase life of your roses. Florists should use a “low velocity” or “gravity coil” type refrigeration unit, and roses should be stored at 32-33 degrees Fahrenheit, with a humidity level of 90%.
All roses should be cut underwater to prevent them from being disposed to air bubbles in the xylem, which constrict or prevent their stems from absorbing water.