Produced by Felipe Henao. Cherries were picked following a strict ripeness criteria, afterwards floated and exposed to a wet fermentation of 56 hours at 20 degrees Celsius, in this environment bacteria feeds from carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Later gently washed and later placed on raised beds for 18 days until ideal moisture content was achieved.

This microlot is 100% Chiroso. This varietal is a natural mutation that took place in Urrao, Antioquia. For the last 5 years this varietal has become extremely popular in Colombia for its complexity, florals and citric notes. This farm won the COE in 2020. 

FLAVOR NOTES: In the cup, we taste Guava, Green Tea & Chocolate. It is best brewed using Pour Over or Aeropress.