This coffee is the result of a budding movement in Caicedo, where a group of young producers began their journey into specialty coffee just five years ago. It all started when Danilo Flórez, a producer we closely work with, generously shared Chiroso seeds with them—an invitation to explore differentiated varieties and the world of specialty coffee.

With the mentorship of Elkin Diosa, they began learning about processing, and this lot marks one of their very first harvests. It’s a washed coffee, fermented in cherry for 48 hours. The result is a sweet and floral cup with subtle tropical fruit notes, beautifully balanced by a smooth caramel sweetness.