Grown at Quebraditas Farm in the highlands of Huila, this Chiroso is a standout example of Edinson Argote’s advanced fermentation techniques. Working with small 80–100 kg cherry batches, Edinson controls the process with precision tailoring yeast additions to bring out an intensely clear and sweet profile. Chiroso, a rare variety often associated with Urrao in Antioquia, thrives here under Edinson’s care. The cherries are carefully harvested at peak ripeness and floated to remove defects. A double fermentation follows: 72 hours of initial fermentation, then rehydration with specific yeast after partial drying. The final drying phase lasts 76 hours at a controlled temperature of 40°C. This method yields a complex cup with floral and creamy layers, showcasing deep blueberry sweetness and the soft perfume of lavender.