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Héctor López grows Chiroso on his five-hectare farm, El Susurro, in Pabón, a village in Urrao known for producing floral chirosos. After a 30-year career in textiles, Héctor retired and, inspired by two of his daughters who had already worked in coffee, moved to the countryside to start this new chapter with his family's support. He's since become a fixture in his community, offering neighbors internet access and support alongside his farming. This washed lot has notes of strawberry, plum and lime, with a creamy body. For Héctor, the farm is both a retirement project and a legacy — a way of putting down roots, literally and in his community.
What makes this coffee stand out
Héctor depulps each day's ripe cherries and layers them into the same open tanks all week, so Friday's batch ferments on top of Monday's, before the whole lot is washed together — a compounding process that builds unusual depth few producers attempt. El Susurro sits in Pabón, a village within Urrao specifically known for producing floral-leaning chirosos, giving this lot a distinct regional signature within the variety. And at five hectares with two employees, it's a notably larger operation than most Chiroso microlots, letting Héctor run this kind of multi-day, batch-building ferment at a scale few small producers can manage.
