This award-winning coffee (Cezve/Ibrik World Champion, Cezve/Ibrik French Champion, 3rd place Coffee in Good Spirit, 4th place Barista) is the result of fermentation experiments carried out by Jhoan Vergara at Las Flores, in an agroforestry. The "thermal shock" process, followed by anaerobic fermentation, gives Chiroso an intense, lactic "candy" taste.