We’re ecstatic about this second harvest of El Rubí Chiroso, resonant with notes of pineapple and peach jam. Brought to us via Desarolladores Café and producer Wilder Lazo, producer of some of our favorite coffees this year. Over the past seven years, Wilder has used precision agriculture to neutralize his soil and produce some incredible coffees.
These cherries were pulped and anaerobically fermented for 100 hours. The coffee was washed and sorted by hand before drying for 20 days on raised beds. Nikolai’s team at Desarolladores also hand sorts the dried coffee before its departure to Prodigal.
Process: Anaerobic washed
Region: Huila, Colombia
Variety: Chiroso
