Jhon Didier Trujillo grows Chiroso on Villa Flor, his 3.5-hectare farm near the Penderisco River in Urrao, the Antioquia municipality that has become synonymous with the variety. For Jhon Didier, farming has always been about more than coffee — it's how he provides for his family and builds something that will outlast him. Alongside coffee he grows lulo, avocado and plantains and keeps dairy cattle, a diversified farm that gives the family stability through the swings of the coffee market. His son Juan Camilo has now joined him, and together they share a vision of Villa Flor as a sustainable, profitable business for generations to come. This washed lot is layered and honey-sweet, with bright lemon acidity, a run of blackberry and raspberry, and a buttery, custard-like finish.
What makes this coffee stand out
Chiroso is prized for its floral, tea-like delicacy, but this lot brings unusual weight to the cup — a buttery body and lingering dulce de leche sweetness that sit underneath the classic citrus and berry brightness, so it drinks like a Chiroso with the volume turned up. Villa Flor sits at 1,950 metres beside the Penderisco River, whose steady water supply and cool, humid microclimate slow cherry maturation and give Jhon Didier consistent fermentation conditions season after season. For us, this tastes like a Kenyan coffee but from Colombia!
