| Producer Sebastian Urrego | Description Floral, honey, green tea |
| Process Washed | Varietals Chiroso |
| Region Antioquia | Elevation 2,100meters |
| Position Spot | Warehouse Continental, New Jersey |
Sebastian comes from a family of coffee growers. His father taught him the skills needed to take over the farm once he retired.
Sebastian believes that a combination between traditional methods of growing coffee combined with innovative processing provides a great approach to make coffee growing profitable. He currently has 6,000 trees of the Chiroso varietal at El Chaconal. With his own wet mill and drying beds, Sebastian pays close attention to processing. Currently he lets the coffee ferment in the cherry for 12 hours before depulping it and continuing fermentation for another 24 hours. The drying process takes a minimum of 6 to 12 days depending on the weather conditions.
Always looking for room to improve, Sebastian has the goal of improving his wet mill and his drying facilities. He knows how important these is are for maintaining the quality and consistency of his coffees.