This exquisite Chiroso micro-lot is produced by Faver Ninco at his farm in the San Joaquín district of Huila, Colombia. Situated at a high altitude of 2,100 meters, Faver employs a meticulous "perfect recipe" that blends artisanal mastery with precise processing. The cherries undergo an initial 30-hour fermentation followed by a secondary 80-hour anaerobic fermentation after depulping. A single wash is used to leave a thin layer of mucilage, enhancing the coffee's body and fruit character. The resulting cup is silky and terroir-driven, featuring elegant notes of red grape and honey with a unique, creamy peach milk finish.