Region: Acevedo, Huila, Colombia. Variety: Chiroso — a distinctive variety with Ethiopian genetic roots, grown in Colombia and prized for its expressive aromatics and complex cup character. Process: Natural Thermal Shock. The coffee undergoes natural processing with a hot-and-cold-water thermal shock stage at the end of fermentation. This lot’s published profile combines ripe fruit, delicate florals and a silky, juicy texture. Farm / Producer: Finca Las Flores, produced by Jhoan Vergara and the Vergara family. Altitude: Approximately 1,750 masl. Taste Profile Aroma: Delicate chamomile and elderflower, accompanied by ripe stone fruit. Body: Silky and juicy, with a smooth, rounded mouthfeel. Flavour: Ripe peach and melon, layered with chamomile and elderflower. Sweetness: A ripe-fruit impression, centred on peach and melon. Acidity: Juicy, with a lactic character and a tangy fermented-fruit edge.