Drunken Fruit - Advanced Natural Chiroso

Edinson Argote has been an emerging name after his coffee has taken 1st place in the 2025 US Brewers. His farm, La Quebradita is a small 8 hectare (20 acre) farm where his focus lies on modern innovative processing and exceptional land care.

After picking the coffee cherries at their peak ripeness, they undergo a 72-hour natural fermentation, followed by partial drying on raised beds for 12 days until the cherries reach a 20% humidity level. The cherries are then rehydrated with hot water and introduced to a 2nd fermentation with yeast and mosto culture from the prior fermentation. After 96 hour fermentation in stainless steel tanks, the coffee returns to raised beds for full drying to an optimal 10-12% moisture content.

This coffee is like a blast of sweet red fruits aromatics that is reminiscent of cranberry pie and candied cherries. As it cools, the boozy flavor and heavy body begin to pop and add to the complexity of the cup. With process heavy coffees/over-fermented coffees usually accompanies an unfriendly tang, but not here. I like to describe coffees of this nature as "dessert coffee" similar to a port wine that can be pulled out for special occasions.