Flower Child Coffee

David Berrio - Chiroso

David Berrio grows Chiroso, a recently celebrated Ethiopian landrace variety, on his 1.5-hectare farm in Urrao, Antioquia at 2,100 masl. After selective picking and a challenging two-day horse-and-car journey to the wet-mill, the coffee undergoes a 5-day fermentation in stainless steel before 8–12 days of drying in a traditional casa helda. The result is a soft-bodied cup with tropical fruit and velvety cherry notes, framed by a distinctive pear and starfruit acidity—a rare varietal that consistently excels in international competitions and drinks beautifully on filter.