2026 David Berrio; La Casita, 2nd Harvest - Colombia

David Berrio's La Casita in Urrao, Antioquia sits at 2,100 masl on Colombia's most remote working coffee site—so isolated it's accessed by avocado transport plane. Hand-picked Chiroso cherries are floated, held in-cherry for 24 hours, then fermented underwater using the cochadas method (coffee added throughout the week, washed together Mondays) before drying to 10.5% moisture. The cup delivers remarkable complexity: ripe stone fruit, yellow florality, and the expressive tropical intensity that defines this newly-celebrated Ethiopian Landrace variety in Antioquia.