ADVANCED NATURAL CHIROSO — LA QUEBRADITA, TIMANÁ, HUILA, COLOMBIA

THE CUP

Explosive, tropical, and alive with energy. This Chiroso from Edinson Argote is bursting with fruit character — mango bubblegum, cherry ice pop, pineapple, and sangria swirl through the cup in a rush of sweet, juicy intensity. Beneath all that brightness lies a smooth body and a touch of wild, natural-wine funk that makes each sip electric. It’s candy-like, tropical, and completely unforgettable.

THE ORIGIN

Producer: Edinson Argote
Farm: La Quebradita
Region: Timaná, Huila, Colombia
Variety: Chiroso
Altitude: 1,850 masl
Process: Advanced Natural (Beer & Wine Yeast Co-Fermentation)
Harvest: 2025

THE PRODUCER

Calling Edinson Argote a “young producer” doesn’t quite capture his story. Orphaned at three, on his own by eleven, and serving in the Colombian army by eighteen, Edinson’s path to coffee was anything but easy. After leaving the army, he found work at a local coffee buying station in Acevedo, where he discovered his passion for coffee production.

In 2018, Edinson and his partner Luz Angela took a leap — purchasing La Quebradita, a small farm perched on the slopes of the Central Mountain Range. Since then, it has become a center for experimentation, where Edinson has made it his mission to refine fermentations, care for the soil, and create replicable, high-precision flavor profiles. His work is transforming not just his own coffee, but the reputation of his region.

THE PROCESS

Ripe cherries are hand-selected and undergo 72 hours of natural fermentation, followed by partial drying on raised beds until they reach around 20% humidity. At this stage, the cherries are rehydrated for four days, then inoculated with a blend of beer and wine yeasts in stainless steel tanks — a nod to Edinson’s passion for controlled fermentation.

After the secondary fermentation, the cherries are returned to raised beds to complete drying slowly and evenly, reaching 10–12% moisture content. The result is an intensely expressive coffee that captures both the precision of modern processing and the exuberance of natural fermentation.

WHY WE LOVE IT

Process forward is an understatement. This coffee is a flavour experience - wildly tropical yet balanced, technical yet joyfully free. It’s proof of what happens when innovation meets grit. Edinson’s story is one of resilience and reinvention, and his Chiroso reflects that spirit perfectly.

Tasting Notes: Mango Gum, Cherry Freezer Pop, Pineapple, Natural Wine

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.