Only the ripest red cherries are harvested from Monday to Friday and depulped immediately each day. Instead of separating them, each new batch is added on top of the previous one, allowing the fermentation to build gradually throughout the week. This layering process creates a larger, more complex lot by the end of the weekend, as the sugars and microbial activity from earlier batches enhance the fermentation of the newer ones. The coffee is then washed on Monday.

This Chiroso offers notes of Peach, Dulce de Leche, Orange that balances really well with a creamy body and Green Apple acidity. It comes from a small farm where Héctor is fully committed to quality. His decision to buy this land was inspired by his children, who have worked in coffee for years and shared their knowledge and passion with him—fueling his dedication to crafting exceptional coffees.