Juliana Guevara - Chiroso (Year 2)

The roaster partnered with Juliana Guevara of Finca La Terraza to present Juliana Guevara - Chiroso Year 2. La Terraza, a farm project Juliana and her husband Wbeimar Lasso run as a model for Terra Coffee Association in Pitalito, Huila, illustrates how varieties and processes are explored. This lot is a washed coffee with mixed fermentation techniques.

The processing method centers on fermentation in water within plastic barrels to limit oxygen for 96 hours, followed by depulping and a 72-hour dry fermentation. A final wash removes about 70 percent of mucilage, after which the coffee pre-dries and dries in the sun for roughly 14 days, with a 20-day stabilization in the lab before evaluation.

The roaster notes that this is a hybrid of anaerobic natural and semi-washed dry fermentation, yielding clarity rather than overpowering notes. It tastes like ripe mixed berries with a bright tartaric acidity upfront. As the cup cools, it might remind you of ruby red grapefruit sweetness and a floral honey tone, all balanced by the sweetness and acidity that keep the cup lively. The region's high elevation and Terraza's farming philosophy shape a cup with a clean, nuanced sweetness that invites further exploration.