Chiroso came to Colombia as an Ethiopian landrace. The variety emerged through phenotype selection — farmers noticed distinct cherry shapes in their fields and isolated the seeds. The variety is known for heavy florals and pronounced juicy character.

To process this lot, cherries were floated to remove green, overripe, and dry cherry. It was then oxidized in food-grade plastic drums for 48 hours and fermented in water for another 48 hours at temperatures below 25°C. After fermentation, the coffee was dried for 72 hours at 38°C. Finally, it was stabilized and prepared for transport in GrainPro-type bags.