This is a Chiroso varietal coffee produced by Jhoan Vergara at Las Flores farm in San Isidro, Huila, Colombia. The coffee undergoes an intricate multi-stage washed process featuring three-phase fermentation: 24 hours anaerobic fermentation in cherry, 48 hours oxidation before washing, and 12 hours post-wash oxidation, followed by mechanical drying. The result is a cup with rosewater florals, mandarin sweet acidity, and saison-like vibrancy with notes of jasmine and baking spice through the finish.
