Ilse Coffee

Colombia | Santiago Salas

Santiago Salas's Chiroso comes from Finca La Marulanda in Urrao, Antioquia, at 1,800 MASL—a plot Santiago planted in 2023 after returning to his family's countryside roots. Processed using the Cochadas method, cherries are depulped into fermentation tanks daily with minimal water, fermented 4–5 days, then washed and dried for 12 days, yielding a cup that's ripe and fruit-forward. Expect nectarine, jackfruit, orange, and coconut cream—a lush, aromatic profile that captures the high elevation and careful fermentation. This is a young producer's carefully crafted micro-lot worth seeking out.