Details & Tasting Notes

Origin: Santa María, San Joaquín, Huila, Colombia
Producer: Faver Ninco
Farm: Costa Rica
Variety: Chiroso
Process: Washed (extended fermentation)
Elevation: 2,100 masl

Tastes Like: 🍇 Red Grapes • 🍯 Honey • 🍑 Peach Milk

Intro

This is a very small and special micro-lot from Faver Ninco, and one that truly celebrates terroir over trend. Clean, expressive, and quietly complex, this washed Chiroso highlights just how elegant Colombian coffees can be when handled with patience and intention. It’s a coffee that doesn’t shout—but once you taste it, it stays with you.

The Producer

Faver Ninco is based in San Joaquín, Huila, where he operates his 10-hectare farm, Costa Rica, at a lofty 2,100 masl. The farm is home to around 2,000 coffee trees across more than eleven varieties, reflecting both the biodiversity and potential of Huila’s highlands.

Known for his discipline and meticulous mindset, Faver prioritises craft and consistency over passing trends. Rather than chasing fashionable processes, he has developed his own “perfect recipe”—a thoughtful balance of tradition, innovation, and sensory precision. He lives on the farm with his family and is deeply involved in every step of production.

The Process

Cherries are selectively handpicked to ensure only fully ripe fruit is used. The coffee undergoes an initial fermentation of 24–30 hours, followed by depulping and a second anaerobic fermentation lasting 60–80 hours. It is then washed once—intentionally leaving a thin layer of mucilage to enhance texture and fruit expression—before drying slowly in a marquesina for 10–15 days.

The result is a washed coffee with added depth and roundness, without sacrificing clarity.

In the Cup

The cup is beautifully balanced and terroir-driven. Juicy red grape acidity leads the profile, followed by a gentle honeyed sweetness that adds warmth and structure. A creamy peach milk note emerges as the coffee cools, giving the cup a soft, rounded texture and an elegant finish. Clean, comforting, and refined—this is Chiroso at its most graceful.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.