FINCA LAS FLORES | DUO CHERRY CHIROSO

Origin: Acevedo, Huila, Colombia
Producer: Jhoan Vergara
Variety: Chiroso
Altitude: 1,750 masl
Process: Anaerobic Yeast Fermentation, Duo Cherry
Tasting Notes: Mint leaves, magnolia, cocoa nibs

Chiroso is that low key legend slang for a worn out tee, but in the coffee world it’s anything but tired. Originally discovered in Urrao, Antioquia, this rare Ethiopian landrace mutation grows tall, with elongated seeds and a character that makes it feel like Geisha’s wild cousin. It’s complex, fragrant, and rare to come by.

This competition lot from Jhoan Vergara is called Duo Cherry Velvet, and the name says it all. It’s plush, vibrant, and processed with next level precision. The coffee undergoes a unique fermentation process starting with anaerobic fermentation for 60 hours, followed by submersion at 30–32°C with native microorganisms. After that, cherries are oxidized, quenched with hot water, then dried in stainless steel dehumidifiers for maximum flavor preservation.

The final trick? Mixing semi-dried natural cherries with fresh washed ones for simultaneous depulping a wild method that builds viscosity and layers of sweetness. It all comes together with final precision drying, dialing in to 11.5% moisture and a low water activity.

Duo Cherry Velvet delivers a silky texture with deep fruit sweetness. It’s indulgent, complex, and crafted with an obsessive level of care. This one’s for the curious, the collectors, and those chasing standout cups.