David Berrio

David Berrio is a second-generation coffee producer operating in the remote, high-altitude mountains of Urrao, Antioquia, Colombia. His farm, Finca La Casita, spans approximately 1.5 hectares, a scale that leads many to describe the site more as a garden than a traditional plantation. Despite its small size, the farm is situated at an extreme elevation of 2,100 meters above sea level, a factor that contributes significantly to the slow maturation and high density of the coffee cherries grown there.

Berrio is primarily known for his cultivation of the Chiroso variety. While the exact origins of Chiroso remain a subject of study within the specialty coffee industry, it has gained significant prominence in recent years as a high-quality, competition-grade variety, particularly within the Urrao region. The unique microclimate of the Urrao mountains, combined with Berrio’s meticulous agricultural practices, allows this variety to express a highly dynamic and expressive flavor profile.

In practice, the production at La Casita is defined by extreme attention to detail. The coffee is hand-picked at peak ripeness and subjected to rigorous quality control, including floating to remove defects. The processing method typically involves a washed approach, where the coffee is held in-cherry for 24 hours before being de-pulped. Berrio utilizes the 'cochadas' method for fermentation, where coffee is added to stainless steel tanks throughout the week and washed together, a technique that requires precise timing and management to ensure consistency.

Logistics in Urrao present a significant challenge due to the region's remote and difficult terrain. The harvested coffee must be transported by horse to the main road before being moved by vehicle to the mill. This commitment to quality despite geographical hurdles has made Berrio’s lots some of the most highly regarded in the region, frequently appearing in the offerings of specialty roasters who prioritize transparency and traceability.

The resulting cup profile of Berrio’s Chiroso is consistently noted for its elegance and complexity. Tasters frequently identify notes of tropical fruit, white tea, stone fruits like apricot and cherry, and yellow florals. The acidity is often described as balanced and citric, reminiscent of blood orange, supported by a light body and a clean, delicate finish that reflects the high-altitude terroir of his farm.

For the roaster and the consumer, the work of David Berrio represents the intersection of small-scale, high-altitude farming and the growing demand for rare, expressive varieties. His ability to produce consistently high-scoring coffee on such a small plot of land highlights the impact of individual producer expertise. As the specialty coffee market continues to value the specific provenance of unique varieties like Chiroso, Berrio’s role as a dedicated steward of his land and his crop remains a focal point for those seeking exceptional Colombian coffee.