We met Pablo in Pabón, district of Urrao. He was introduced to us through Jhon Didier, and from the very first conversation, it was clear how passionate he was about working the land. Pablo has been cultivating Chiroso since 2014, continuously refining his process and recipe over the years.

This coffee showcases notes of panela, brown sugar, and cacao. Its fragrance is expressive and complex, with aromas of lemon, sweet orange, jasmine blossom, and brown sugar. In the cup, it offers a creamy body, bright citrus acidity, dark chocolate, and an intense sweetness that lingers with a long panela-like finish. The cup is consistent, clean, and remarkably uniform.

These characteristics are developed through a fermentation process in which Pablo collects cherries in batches throughout the week—from Monday to Friday—and allows them to ferment together in tanks. The high elevation of his farm creates ideal conditions for a slow, controlled fermentation, helping to develop the sweeter and more complex attributes that define his coffee.