Moises Chaquala

Nestled in the Southern Andean mountains of Acevedo, Huila, this Chiroso is cultivated in a misty, biodiverse environment enriched by fertile soils and a unique microclimate. Under the careful stewardship of Moises, the farm produces exceptional varieties including Chiroso, Pink Bourbon, and Ají, each reflecting the region’s distinctive terroir.Cherries are selectively handpicked at peak ripeness and pulped shortly after harvest to preserve their natural sugars.

The coffee then undergoes a controlled 48-hour anaerobic fermentation, enhancing complexity and depth of flavour. Following fermentation, the beans are gently washed with soft water and slowly dried on raised beds, allowing for stability and the preservation of delicate aromatics.The resulting cup is bright and structured, offering a refined balance of clarity, sweetness, and florality. Subtle fruit notes carry through to a clean, elegant finish, showcasing both the precision of processing and the character of its origin.