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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Omar Pillimué grew up de-pulping cherries on his father's small farm and, twenty-five years on, runs that land with his wife and children while also farming a larger property where he has replanted unusual varieties - this Chiroso is his first harvest of them. The lot is sorted, pulped, then held 70 hours on the mucilage in sealed GrainPro bags before being fully washed and dried slowly on raised beds under parabolic shade at El Carmen in San Antonio, Inza, Cauca. Hex roasts it to clementine, persimmon and honeydew melon.”
