Everything we look for in a high-end Colombian coffee—bright, clean acidity paired with sweetness and a luxurious syrupy texture.

Unlike a standard washed process—which moves swiftly from depulping to fermentation—the Tropical Chiroso method introduces a distinct first stage: a period of controlled oxygen exposure. This early step initiates gentle enzymatic activity before the cherries are depulped. Fermentation then follows for 48 hours, allowing deeper flavour development. By slowing the early stages and layering fermentation, this process brings added depth while maintaining the clean structure typical of washed coffees.